Creamy White Wine Mushroom Stuffed Shells Recipes

CREAMY MUSHROOM STUFFED SHELLS

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Add the onions, garlic and mushrooms and cook for 7 minutes, stirring occasionally. Remove from heat and bring to room temperature.
• Bring a pot of water to a rolling boil and add the shells. Cook for about 7 minutes (al dente), then drain immediately. Toss with some olive oil and set aside.
• In a mixing bowl, add the mushroom mixture, eggs, cottage cheese, 1 cup Mozzarella cheese, ¼ cup Parmesan cheese, nutmeg, pepper and salt. Stir until well combined.
• Preheat the oven to 350 degrees F.
• Pour the Bertolli® Riserva Porcini Mushrooms & White Truffle Oil sauce into a 9x13-inch baking dish until the bottom is just covered.
• Stuff each shell with 1-2 tbsp of filling and arrange on top of the sauce in the baking dish.
• Drizzle the remaining sauce over the top of the shells.
• Bake for 20 minutes, then sprinkle with the remaining cheeses and place back in the oven for 10 minutes, until cheese is melted.

CREAMY STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms and make sure there is no dirt left. Carefully break off stems. Discard tough end of stems. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Add garlic, onions, and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, make sure you do not burn the garlic.
• Stir in cream cheese, Parmesan cheese, black pepper, and cayenne pepper. Mixture will be thick. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Depending on how big your mushrooms are and how full you stuff them will depend on how many you use. Arrange the mushroom caps on prepared cookie sheet.
• Bake for 20-25 minutes in the preheated oven, or until the mushrooms are hot and liquid.