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Shiitake Mushroom And Spinach Manicotti

  Manicotti shells/Cannelloni 12
  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
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Shiitake Mushroom And Spinach Manicotti Recipe