Cannelloni with Mushroom and Ricotta Filling

Trim mushrooms, brush with paper towel and cut into thin slices. Peel onion and garlic and finely chop. Heat 2 tablespoons oil in a large pan and saute onion and garlic until soft. Add mushrooms and fry for about 5 minutes. Then remove from heat and let cool. Rinse basil, shake dry and cut leaves into thin strips. Cut mozzarella into small cubes. Mix half of mozzarella with ricotta, basil, Parmesan and egg in a bowl. Add ricotta mixture to the pan, mix with mushrooms and season with salt and pepper. Fill cannelloni with mushroom mixture and place in a greased baking dish.