Shiitake Mushroom And Spinach Manicotti
|Butter/Margarine||1⁄4 Cup (4 tbs), divided|
|Shiitake mushrooms/Other mushrooms||8 Ounce, sliced|
|Garlic||2 Clove (10 gm), minced|
|Spinach||10 Ounce, stems removed (1 Package)|
|Ricotta cheese||1 Cup (16 tbs)|
|Parmesan cheese||3 Ounce, grated|
|Egg||1 Large, beaten|
|Ground pepper||1⁄2 Teaspoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 Tablespoon|
|Half and half||2 Cup (32 tbs)|
|Shredded gouda cheese||4 Ounce (1 Cup)|
|7 grain sandwich bread slices||2 (We Tested With Branola)|
|Mexican four cheese blend||6 Ounce, shredded (1 1/2 Cups)|
|Butter/Margarine||3 Tablespoon, melted|
Cook shells according to package directions; drain.
Meanwhile, melt 3 tablespoons butter in a large skillet; add mushrooms and garlic, and saute until mushroom liquid is absorbed.
Transfer mushroom mixture to a large bowl.
Melt remaining 1 tablespoon butter in skillet.
Add spinach; cover and cook over medium-low heat 5 minutes or until spinach wilts.
Add spinach to mushroom mixture.
Stir in ricotta cheese and next 4 ingredients.
Spoon spinach mixture evenly into shells.
Place stuffed shells in a greased 13" x 9" baking dish.
Melt 1/2 cup butter in a heavy saucepan over low heat; whisk in flour until smooth.
Cook 1 minute, whisking constantly.
Gradually whisk in half-and half; cook over medium heat, whisking constantly, until mixture is thickened and bubbly.
Stir in 1/2 teaspoon salt.
Add Gouda cheese, stirring until cheese melts.
Pour over stuffed shells.
Process bread in a blender or food processor until it resembles coarse crumbs.
Spread crumbs in a small pan; bake at 350° for 3 to 4 minutes or until toasted.
Combine toasted crumbs, cheese blend, and 3 tablespoons melted butter in a bowl; toss well, and sprinkle over shells.
Bake, uncovered, at 350° for 45 minutes or until bubbly.