{"id":16613,"date":"2025-10-14T18:58:56","date_gmt":"2025-10-14T16:58:56","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/pumpkin-and-mushroom-cannelloni-with-gorgonzola-bechamel-for-halloween\/"},"modified":"2026-08-23T15:42:43","modified_gmt":"2026-08-23T13:42:43","slug":"pumpkin-and-mushroom-cannelloni-with-gorgonzola-bechamel-for-halloween","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/pumpkin-and-mushroom-cannelloni-with-gorgonzola-bechamel-for-halloween\/","title":{"rendered":"Pumpkin and mushroom cannelloni with gorgonzola bechamel for Halloween"},"content":{"rendered":"<div>In the middle of pumpkin season and with Halloween just around the corner, creamy and comforting dishes are calling: these <strong>pumpkin and mushroom cannelloni with gorgonzola b\u00e9chamel<\/strong> bring together everything you are looking for in an <strong>autumn recipe<\/strong>: very flavorful roasted pumpkin, golden mushrooms, and a smooth ricotta and parmesan filling. An ideal option for those seeking a balance of texture and flavor, perfect for a special dinner and for celebrating the season.<\/div>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the recipe steps to prepare <strong>pumpkin and mushroom cannelloni with gorgonzola b\u00e9chamel<\/strong> in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8bafafa3337\" data-id=\"wogVHrW59v8\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-wogVHrW59v8-6a8bafafa3337\" data-vid=\"wogVHrW59v8\"   data-src=\"https:\/\/www.youtube.com\/embed\/wogVHrW59v8?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Pumpkin and mushroom cannelloni with gorgonzola bechamel for Halloween ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/wogVHrW59v8\/hqdefault.jpg\"  alt=\"Pumpkin and mushroom cannelloni with gorgonzola bechamel for Halloween ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Pumpkin and mushroom cannelloni with gorgonzola bechamel for Halloween - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/wogVHrW59v8\/hqdefault.jpg\",\"uploadDate\":\"2025-10-14T18:58:56+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/wogVHrW59v8?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=wogVHrW59v8\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 4 people (12 cannelloni)<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 30 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 50 min<\/p>\n<ul>\n<li><strong>Filling<\/strong><\/li>\n<li>600 g pumpkin (butternut, violina, or potimarron)<\/li>\n<li>300 g portobello<\/li>\n<li>200 g ricotta<\/li>\n<li>30 g grated parmesan<\/li>\n<li>salt<\/li>\n<li>pepper<\/li>\n<\/ul>\n<ul>\n<li><strong>Gorgonzola b\u00e9chamel<\/strong><\/li>\n<li>40 g butter<\/li>\n<li>40 g flour<\/li>\n<li>600 ml whole milk<\/li>\n<li>80 g gorgonzola dolce<\/li>\n<li>20 g grated parmesan<\/li>\n<li>1 pinch nutmeg<\/li>\n<li>salt<\/li>\n<li>pepper<\/li>\n<\/ul>\n<ul>\n<li><strong>For gratinating<\/strong><\/li>\n<li>20-30 g grated parmesan<\/li>\n<li>10 g butter<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Pumpkin and mushroom cannelloni with gorgonzola bechamel for Halloween ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14800\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/10\/Canelones-de-calabaza-y-setas-con-bechamel-de-gorgonzola-para-Halloween-1.jpg\"  alt=\"Pumpkin and mushroom cannelloni with gorgonzola bechamel for Halloween ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/10\/Canelones-de-calabaza-y-setas-con-bechamel-de-gorgonzola-para-Halloween-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/10\/Canelones-de-calabaza-y-setas-con-bechamel-de-gorgonzola-para-Halloween-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/10\/Canelones-de-calabaza-y-setas-con-bechamel-de-gorgonzola-para-Halloween-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare the pumpkin and mushroom cannelloni<\/strong><\/h3>\n<h4><strong>Roast the pumpkin to concentrate the flavor<\/strong><\/h4>\n<p>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 <strong>200 \u00baC for 25-30 minutes<\/strong>, or until tender when pierced. The pulp will separate easily from the skin and will be sweet and very flavorful.<\/p>\n<h4><strong>Brown the leek and saut\u00e9 the mushrooms<\/strong><\/h4>\n<p>Wash the leek very well, opening the tip to remove any dirt. Chop it finely. In a wide pan with olive oil, saut\u00e9 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 <strong>brown and caramelize<\/strong>. Adjust salt and pepper.<\/p>\n<h4><strong>Mix the creamy filling<\/strong><\/h4>\n<p>Remove the pulp from the roasted pumpkin and mash it slightly. Mix it with the saut\u00e9ed mushrooms, the drained <strong>ricotta<\/strong>, and <strong>30 g of parmesan<\/strong>. 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).<\/p>\n<h4><strong>Prepare the gorgonzola b\u00e9chamel<\/strong><\/h4>\n<p>In a saucepan, melt <strong>40 g of butter<\/strong>, add <strong>40 g of flour<\/strong>, and <strong>toast<\/strong> the roux for a moment to remove the raw taste. Incorporate <strong>600 ml of whole milk<\/strong> little by little, whisking constantly. Season with salt in moderation, add a pinch of <strong>nutmeg<\/strong> and pepper. When it thickens, incorporate <strong>80 g of gorgonzola<\/strong> and <strong>20 g of parmesan<\/strong> until you get a smooth sauce.<\/p>\n<h4><strong>Fill, cover, and bake the cannelloni<\/strong><\/h4>\n<p>Spread a thin layer of b\u00e9chamel on the base of the dish. Fill the cannelloni with the pumpkin and mushroom mixture and place them in a row. Cover with b\u00e9chamel, sprinkle <strong>20-30 g of grated parmesan<\/strong>, and distribute <strong>10 g of butter<\/strong> on top. Bake at <strong>180 \u00baC for 30 minutes<\/strong>, preferably <strong>covered with aluminum foil<\/strong>. Remove the foil and gratinate for <strong>5 minutes<\/strong> to achieve a <strong>crispy<\/strong> and golden layer.<\/p>\n<h4><strong>Rest and serve<\/strong><\/h4>\n<p>Let it rest for a few minutes before serving so the juices settle. Serve hot.<\/p>\n<hr \/>\n<h3><strong>Tips and advice for a perfect result<\/strong><\/h3>\n<h4><strong>Do not peel the pumpkin before the oven<\/strong><\/h4>\n<p>Separate the pulp afterward: you will save time and the flavor will be more concentrated.<\/p>\n<h4><strong>Brown the mushrooms without moving them too much<\/strong><\/h4>\n<p>This way you avoid them releasing excess water and you get toasted notes.<\/p>\n<h4><strong>Well-toasted roux<\/strong><\/h4>\n<p>Lightly toast the flour before adding the milk for a tastier b\u00e9chamel.<\/p>\n<h4><strong>Stress-free piping bag<\/strong><\/h4>\n<p>Rest it inside a tall glass to fill it easily on your own.<\/p>\n<h4><strong>Plan B with leftovers<\/strong><\/h4>\n<p>If you have leftover filling or b\u00e9chamel, mix them with short pasta and gratinate: it solves another dinner.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I substitute the gorgonzola in the b\u00e9chamel?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes. Try mild blue cheese or taleggio. Adjust salt and texture because each cheese melts differently.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Which mushrooms are best for the filling?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Portobello for a mild flavor and shiitake if you prefer a more intense profile. You can also mix them.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can they be prepared in advance?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Assemble the cannelloni, cover with b\u00e9chamel, and refrigerate for up to 24 hours. Gratinate just before serving.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>How do I prevent them from getting dry when gratinating?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Cover with aluminum foil at the beginning and remove it at the end. Ensure a good layer of b\u00e9chamel.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Can I freeze them?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, once gratin\u00e9ed and cold. Package by portions and thaw in the fridge before reheating in the oven.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --><\/p>\n<p><!-- Inicio Markup JSON-LD para FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [{\n    \"@type\": \"Question\",\n    \"name\": \"Can I substitute the gorgonzola in the b\u00e9chamel?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Yes. Try mild blue cheese or taleggio. Adjust salt and texture because each cheese melts differently.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"Which mushrooms are best for the filling?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Portobello for a mild flavor and shiitake if you prefer a more intense profile. You can also mix them.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"Can they be prepared in advance?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Assemble the cannelloni, cover with b\u00e9chamel, and refrigerate for up to 24 hours. Gratinate just before serving.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"How do I prevent them from getting dry when gratinating?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Cover with aluminum foil at the beginning and remove it at the end. Ensure a good layer of b\u00e9chamel.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"Can I freeze them?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Yes, once gratin\u00e9ed and cold. Package by portions and thaw in the fridge before reheating in the oven.\"\n    }\n  }]\n}\n<\/script><br \/>\n<!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you like seasonal Italian recipes, here are other suggestions from the blog:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/lasana-a-la-bolonesa-la-receta-tradicional-italiana-autentica-y-deliciosa\/\" target=\"_new\" rel=\"noopener\">Bolognese Lasagna<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" target=\"_new\" rel=\"noopener\">Pasta with broccoli and anchovies<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-con-tomate-y-albahaca-pasta-al-pomodoro-allitaliana\/\" target=\"_new\" rel=\"noopener\">Pasta al pomodoro<\/a><\/strong><\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your pumpkin and mushroom cannelloni!<\/strong><\/h3>\n<p>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, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> for more authentic Italian recipes.<\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" 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mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del  #verano \ud83e\udd52\ud83c\udf4b #recetafacil<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail 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src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Pumpkin and mushroom cannelloni with gorgonzola bechamel for Halloween ~ Main courses Recipes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"14805\">\n<h2 class=\"vrtl-recipe__title\">Pumpkin and mushroom cannelloni with gorgonzola bechamel for Halloween<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Pumpkin and mushroom cannelloni with gorgonzola bechamel for Halloween ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/10\/Canelones-de-calabaza-y-setas-con-bechamel-de-gorgonzola-para-Halloween.jpg\"  alt=\"Pumpkin and mushroom cannelloni with gorgonzola bechamel for Halloween ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">\n<p>Pumpkin and mushroom cannelloni with gorgonzola bechamel, an autumnal recipe for Halloween with roasted pumpkin and a creamy filling.<\/p>\n<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">30 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">50 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">80 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">4 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">600 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">halloween, Autumn<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<h4 class=\"vrtl-recipe__group-name\">Filling<\/h4>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">600<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">pumpkin<\/span> <span class=\"vrtl-recipe__ingredient-note\">butternut, violina, or potimarron<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">300<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">portobello mushrooms<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">200<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">ricotta<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">30<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">grated parmesan<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">salt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">pepper<\/span><\/li>\n<\/ul>\n<h4 class=\"vrtl-recipe__group-name\">Bechamel<\/h4>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">40<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">butter<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">40<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">flour<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">600<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">whole milk<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">80<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">gorgonzola dolce<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">20<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">grated parmesan<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">pinch of nutmeg<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">salt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">pepper<\/span><\/li>\n<\/ul>\n<h4 class=\"vrtl-recipe__group-name\">For gratin<\/h4>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">30<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">grated parmesan<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">10<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">butter<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Roast the pumpkin in large pieces, unpeeled, at 200 \u00baC for 25\u201330 min with salt, pepper, oil, and sage or thyme until tender.<\/li>\n<li class=\"vrtl-recipe__step\">Wash the leek well by opening the tip, chop it, and saut\u00e9 in oil with a pinch of salt until lightly browned.<\/li>\n<li class=\"vrtl-recipe__step\">Add the chopped portobello mushrooms and saut\u00e9 over high heat without stirring too much so they brown; adjust salt and pepper.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">Bake at 180 \u00baC for 30 min covered with aluminum foil; remove the foil and broil for 5 min; let rest for a few minutes before serving.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--notes\">\n<h3 class=\"vrtl-recipe__heading\">Notes<\/h3>\n<div class=\"vrtl-recipe__notes\">\n<p>If you have leftover filling or bechamel, mix them with short pasta and bake for another meal.<\/p>\n<\/div>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/wogVHrW59v8\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In the middle of pumpkin season and with Halloween just around the corner, creamy and comforting dishes are calling: these pumpkin and mushroom cannelloni with gorgonzola b\u00e9chamel bring together everything you are looking for in an autumn recipe: very flavorful roasted pumpkin, golden mushrooms, and a smooth ricotta and parmesan filling. An ideal option for those seeking a balance of texture and flavor, perfect for a special dinner and for celebrating the season. Watch the video with all the steps Below you can watch the video with all the recipe steps to prepare pumpkin and mushroom cannelloni with gorgonzola b\u00e9chamel in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;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) &#x23f1; Preparation time: 30 min &#x23f1; 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 b\u00e9chamel 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 \u00baC 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 saut\u00e9 the mushrooms Wash the leek very well, opening the tip to remove any dirt. Chop it finely. In a wide pan with olive oil, saut\u00e9 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 saut\u00e9ed 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 b\u00e9chamel 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 b\u00e9chamel on the base of the dish. Fill the cannelloni with the pumpkin and mushroom mixture and place them in a row. Cover with b\u00e9chamel, sprinkle 20-30 g of grated parmesan, and distribute 10 g of butter on top. Bake at 180 \u00baC 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 b\u00e9chamel. 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 b\u00e9chamel, mix them with short pasta and gratinate: it solves another dinner. Frequently Asked Questions Can I substitute the gorgonzola in the b\u00e9chamel? 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 b\u00e9chamel, 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 b\u00e9chamel. Can I freeze them? Yes, once gratin\u00e9ed and cold. Package by portions and thaw in the fridge before reheating in the oven. Related recipes you will love If you like seasonal Italian recipes, here are other suggestions from the blog: Bolognese Lasagna Pasta with broccoli and anchovies Pasta al pomodoro 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. 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. DishFirst course CuisineItalian Preparation time30 minutes Cooking time50 minutes Total time80 minutes Servings4 Calories600 kcal AuthorMia Villar Raurich Tagshalloween, Autumn 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 \u00baC for 25\u201330 min with salt, pepper, oil, and sage or thyme until tender. Wash the leek well by opening the tip, chop it, and saut\u00e9 in oil with a pinch of salt until lightly browned. Add the chopped portobello mushrooms and saut\u00e9 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 \u00baC 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. 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