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Mushroom Stuffed Shells | WednesdayNightCafe.com

Mushroom Stuffed Shells

Mushroom Stuffed Shells are made with porcini, cremini, and shiitake mushrooms and three cheeses. Baked just right to get crispy edges on the cheese. Anyone who likes mushrooms will enjoy this vegetarian dinner.
Course Dinner, Main Dish
Cuisine Italian
Total Time 1 hour 5 minutes
Servings 4
Calories 795 kcal
Author Tara Leung

Ingredients

  • 1 (12 ounce) package jumbo shell pasta
  • 1 ounce dried porcini mushrooms, divided
  • 2 tablespoons butter
  • 10 ounces cremini mushrooms, sliced
  • 4 ounces shiitake mushrooms, sliced
  • salt and pepper
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons fresh thyme leaves, plus some extra for garnish
  • 15 ounces whole milk ricotta cheese
  • 8 ounces shredded mozzarella cheese, divided
  • 1/2 cup shredded parmesan cheese (or vegetarian alternative)
  • 1 egg

Instructions

  1. Preheat oven to 400 degrees.
  2. Bring a large pot of salted water to a boil. Cook shells according to package directions for al dente.
  3. Meanwhile, bring a small amount of water to a boil in a tea kettle. Place half of porcini mushrooms in a mug. Pour boiling water over them. Let sit for 10 minutes to reconstitute. Then drain and rinse under cold water. Chop into small pieces, then set aside. Put the other half of the porcini mushrooms in a food processor and grind into a powder.
  4. In a skillet, melt butter over medium heat. Add cremini and shiitake mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms have released their juices, about 5 minutes. Add garlic and thyme and cook for 1 more minute, stirring often. Remove from heat and set aside.
  5. In a large bowl, mix together ricotta, 4 ounces shredded mozzarella cheese, parmesan, egg, chopped porcini mushrooms, porcini mushroom powder, and salt and pepper. Once the cooked mushrooms have cooled down a little, mix them in.
  6. Spray a 9 inch by 13 inch baking dish with cooking spray. Make sure your shells have cooled enough to handle. Spoon about 1 heaping tablespoon of the ricotta mixture into each shell. Place stuffed shells on baking sheet in a single layer. Sprinkle remaining mozzarella cheese over shells. Bake for 25 minutes. Garnish with fresh thyme just before serving.