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Below you can watch the video with all the recipe steps to prepare pumpkin and mushroom cannelloni with gorgonzola béchamel in the easiest way. And if you haven’t already, I invite you to subscribe to my YouTube channel so you don’t miss any new recipes. Don’t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine.
Main ingredients
For 4 people (12 cannelloni)
⏱ Preparation time: 30 min
⏱ Cooking time: 50 min
- Filling
- 600 g pumpkin (butternut, violina, or potimarron)
- 300 g portobello
- 200 g ricotta
- 30 g grated parmesan
- salt
- pepper
- Gorgonzola béchamel
- 40 g butter
- 40 g flour
- 600 ml whole milk
- 80 g gorgonzola dolce
- 20 g grated parmesan
- 1 pinch nutmeg
- salt
- pepper
- For gratinating
- 20-30 g grated parmesan
- 10 g butter
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare the pumpkin and mushroom cannelloni
Roast the pumpkin to concentrate the flavor
Cut the pumpkin into large pieces, without peeling, and remove the seeds. Place it in a dish and season with salt, pepper, olive oil, and aromatic herbs like sage or thyme. Bake at 200 ºC for 25-30 minutes, or until tender when pierced. The pulp will separate easily from the skin and will be sweet and very flavorful.
Brown the leek and sauté the mushrooms
Wash the leek very well, opening the tip to remove any dirt. Chop it finely. In a wide pan with olive oil, sauté the leek over medium-low heat with a pinch of salt until tender and slightly golden. Turn up the heat, add the sliced portobellos, and cook without moving them too much so they brown and caramelize. Adjust salt and pepper.
Mix the creamy filling
Remove the pulp from the roasted pumpkin and mash it slightly. Mix it with the sautéed mushrooms, the drained ricotta, and 30 g of parmesan. Taste and adjust salt and pepper. Transfer the filling to a piping bag (tip: place the bag inside a tall glass to fill it comfortably).
Prepare the gorgonzola béchamel
In a saucepan, melt 40 g of butter, add 40 g of flour, and toast the roux for a moment to remove the raw taste. Incorporate 600 ml of whole milk little by little, whisking constantly. Season with salt in moderation, add a pinch of nutmeg and pepper. When it thickens, incorporate 80 g of gorgonzola and 20 g of parmesan until you get a smooth sauce.
Fill, cover, and bake the cannelloni
Spread a thin layer of béchamel on the base of the dish. Fill the cannelloni with the pumpkin and mushroom mixture and place them in a row. Cover with béchamel, sprinkle 20-30 g of grated parmesan, and distribute 10 g of butter on top. Bake at 180 ºC for 30 minutes, preferably covered with aluminum foil. Remove the foil and gratinate for 5 minutes to achieve a crispy and golden layer.
Rest and serve
Let it rest for a few minutes before serving so the juices settle. Serve hot.
Tips and advice for a perfect result
Do not peel the pumpkin before the oven
Separate the pulp afterward: you will save time and the flavor will be more concentrated.
Brown the mushrooms without moving them too much
This way you avoid them releasing excess water and you get toasted notes.
Well-toasted roux
Lightly toast the flour before adding the milk for a tastier béchamel.
Stress-free piping bag
Rest it inside a tall glass to fill it easily on your own.
Plan B with leftovers
If you have leftover filling or béchamel, mix them with short pasta and gratinate: it solves another dinner.
Frequently Asked Questions
Can I substitute the gorgonzola in the béchamel?
Yes. Try mild blue cheese or taleggio. Adjust salt and texture because each cheese melts differently.
Which mushrooms are best for the filling?
Portobello for a mild flavor and shiitake if you prefer a more intense profile. You can also mix them.
Can they be prepared in advance?
Assemble the cannelloni, cover with béchamel, and refrigerate for up to 24 hours. Gratinate just before serving.
How do I prevent them from getting dry when gratinating?
Cover with aluminum foil at the beginning and remove it at the end. Ensure a good layer of béchamel.
Can I freeze them?
Yes, once gratinéed and cold. Package by portions and thaw in the fridge before reheating in the oven.
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Enjoy your pumpkin and mushroom cannelloni!
A creamy, aromatic autumn recipe perfect for Halloween or any special dinner. Tell me in the comments how it turned out and which mushrooms you chose. If you liked it, subscribe to my YouTube channel and Instagram for more authentic Italian recipes.
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The card
Pumpkin and mushroom cannelloni with gorgonzola bechamel for Halloween
Pumpkin and mushroom cannelloni with gorgonzola bechamel, an autumnal recipe for Halloween with roasted pumpkin and a creamy filling.
Ingredients
Filling
- 600 g pumpkin butternut, violina, or potimarron
- 300 g portobello mushrooms
- 200 g ricotta
- 30 g grated parmesan
- salt
- pepper
Bechamel
- 40 g butter
- 40 g flour
- 600 ml whole milk
- 80 g gorgonzola dolce
- 20 g grated parmesan
- 1 pinch of nutmeg
- salt
- pepper
For gratin
- 30 g grated parmesan
- 10 g butter
Instructions
- Roast the pumpkin in large pieces, unpeeled, at 200 ºC for 25–30 min with salt, pepper, oil, and sage or thyme until tender.
- Wash the leek well by opening the tip, chop it, and sauté in oil with a pinch of salt until lightly browned.
- Add the chopped portobello mushrooms and sauté over high heat without stirring too much so they brown; adjust salt and pepper.
- Mix the pumpkin pulp with the mushrooms, drained ricotta, and 30 g of parmesan; taste and adjust salt and pepper; transfer to a piping bag.
- For the bechamel, melt the butter, add the flour, and toast; incorporate the milk little by little, season with nutmeg and pepper; stir in the gorgonzola and 20 g of parmesan.
- Cover the base of the baking dish with a thin layer of bechamel, fill the cannelloni, and place them in the dish; cover with more bechamel, sprinkle with parmesan, and dot with butter.
- Bake at 180 ºC for 30 min covered with aluminum foil; remove the foil and broil for 5 min; let rest for a few minutes before serving.
Notes
If you have leftover filling or bechamel, mix them with short pasta and bake for another meal.
Video
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