Sherry, Mushroom and Chicken Cannelloni

Sherry, Mushroom and Chicken Cannelloni


45 people made this

About this recipe: This rich chicken pasta bake is a combination of mushrooms, cheese and sherry, combined with shredded chicken breast, then stuffed into cannelloni and baked with Parmesan cheese on top. Simply brilliant!


Serves: 4 

  • 1 tablespoon olive oil
  • 100g button mushrooms, sliced
  • 55g shiitake mushrooms, thinly sliced
  • 4 tablespoons dry sherry
  • 1 tablespoon olive oil
  • 2 skinless chicken breast fillets
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • 125ml chicken stock
  • 250g ricotta cheese
  • 4 tablespoons grated Gruyere cheese
  • 250g cannelloni pasta
  • 30g butter
  • 2 tablespoons plain flour
  • 4 tablespoons dry sherry
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 175ml milk
  • 4 tablespoons grated Gruyere cheese
  • 3 tablespoons grated Parmesan cheese

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. In nonstick frying pan over medium-high heat, heat 1 tablespoon olive oil. Add button and shiitake mushrooms and cook, stirring constantly, for 2 minutes. Stir in 4 tablespoons sherry and continue to cook until mushrooms are soft and liquid has reduced by half. Remove mushrooms with slotted spoon; set aside. Reserve mushroom sherry liquid; set aside.
  2. In same frying pan, still over medium-high heat, heat 1 tablespoon olive oil. Place chicken breasts and garlic in pan and brown chicken on both sides. Sprinkle with the thyme, pour in the chicken stock, lower the heat and cover. Simmer until chicken is cooked through and no longer pink, 10 minutes. Remove chicken from stock and let cool. Reserve stock; set aside.
  3. Shred cooled chicken. In large bowl, stir together shredded chicken, ricotta, 4 tablespoons Gruyere and mushroom mixture until well combined.
  4. Combine reserved chicken stock and reserved sherry-mushroom liquid to equal 125ml. Skim off any oil that rises to the top.
  5. Bring a large pan of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  6. Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
  7. In a small saucepan, melt butter over medium heat. Dump in flour all at once and stir quickly with whisk to make a roux. Add 4 tablespoons sherry and reserved stock/mushroom liquid a little at a time, whisking constantly until smooth. Sprinkle in salt and pepper, reduce heat to low, and stir constantly until thickened. Slowly whisk in milk and 4 tablespoons Gruyere until completely incorporated and smooth.
  8. Stuff each cannelloni with about 2 tablespoons chicken mixture and place shells closely packed in a single layer in prepared baking dish. Spoon the sauce over the cannelloni and sprinkle with Parmesan. Bake 30 minutes, or until heated through and bubbly. Serve immediately.

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