Can I use regular lasagna sheets if I'm not gluten-free?

Yes, if you don't require gluten-free, regular lasagna sheets can be used. Just ensure they are cooked until al dente before draining and chilling.

What kind of mushrooms are best for this cannelloni recipe?

The recipe calls for a 1-ounce pack of mushrooms, and common varieties like cremini or button mushrooms would work perfectly to create the savory filling.

Is there a substitute for vegan sour cream in the filling?

While vegan sour cream provides a creamy texture, you could use a thick homemade cashew cream or a store-bought plant-based ricotta for a slightly different, yet equally delicious, consistency.

How do I know when the Mushroom Stuffed Cannelloni is fully baked?

The cannelloni is done baking when the vegan cheese shreds on top are completely melted and bubbly, which typically takes about 10 minutes in a 390 degreesF oven.

How should I store any leftover cannelloni?

Store any leftover baked Mushroom Stuffed Cannelloni in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

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Mushroom Stuffed Cannelloni
[Vegan, Gluten-Free]

LD By: Lisa Dobler

Author Bio

Simple, cosmopolitan, and family-approved vegan dinners and desserts. Lisa is a vegan food nerd and total... Read More

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Close-up of golden-baked mushroom stuffed cannelloni rolls topped with melted vegan cheese and diced tomatoes, garnished with fresh rosemary.

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Mushroom Stuffed Cannelloni [Vegan, Gluten-Free]

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Cannelloni has a natural air of fine dining, but this recipe is deceptively easy to make. The filling is made by cooking mushrooms with garlic, onion, fresh rosemary, and dairy-free sour cream. Top it with diced tomatoes or your favorite tomato sauce, a generous sprinkling of vegan cheese shreds and... Read More

Ingredients You Need for Mushroom Stuffed Cannelloni [Vegan, Gluten-Free]

12 lasagna sheets (gluten-free if necessary)
1 1-ounce pack mushrooms
2 garlic cloves
2 tablespoons olive oil
3/4 cup vegan sour cream
Slightly roasted rosemary, salt, pepper
1 14.5-ounce can diced tomatoes
Vegan cheese shreds

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How to Prepare Mushroom Stuffed Cannelloni [Vegan, Gluten-Free]

Bring a pot of salted water to a boil, cook the lasagna sheets until al dente, then drain and chill.
Clean the mushrooms, then halve and chop into small pieces. Peel and mince the garlic.
Boil the lasagne leaves in abundant salt water, bite-fast, drain and chill cold.
Add olive oil to a pan and fry the mushrooms with garlic and rosemary for 5 minutes. Taste and adjust seasoning as needed, then mix in the sour cream.
Lightly grease a baking dish. Take one lasagna sheet and fill with a tablespoon of the mushroom mixture, then roll it up and add it to the baking dish. Repeat until done.
Preheat oven to 390°F.
Top with diced tomatoes, additional seasoning, and vegan cheese shreds. Bake for 10 minutes or until the cheese is fully melted.