Tuesday, February 24, 2009

Mushroom Manicotti

Prep Time: 15 min
Start to Finish: 35 min
Makes: 2 Servings

4 uncooked manicotti pasta shells

Garlic-Mushroom Sauce
1 tablespoon butter or margarine
2 cups sliced fresh mushrooms (5 oz)
2 tablespoons chopped onion
2 cloves garlic, finely chopped
1/3 cup dry sherry, dry white wine or chicken broth
1 teaspoon lemon juice
1/4 teaspoon lemon pepper
1/8 teaspoon salt
1/2 cup whipping cream

1 package (3 oz) cream cheese, softened
3 tablespoons crumbled feta cheese
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/4 cup diced cooked ham - not sure on this yet - maybe FriChik
1 tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives

1. Heat oven to 375°F. Cook and drain manicotti shells as directed on package.

2. In 3-quart saucepan melt butter over medium heat. Cook mushrooms, 2 tablespoons onion and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.

3. In small bowl, mix cream cheese, Feta cheese, 2 tablespoons onion and the Worcestershire sauce with fork until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.

4. Pour half of sauce unto un-greased 8-inch square (2-quart) glass baking dish. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about 20 minutes or until hot and bubbly.

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