Mushroom Manicotti

 

4

uncooked manicotti pasta shells

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 Progresso® chicken broth (from 32-oz carton)

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

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 ungreased 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.