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Shiitake Mushroom and Spinach Manicotti

Shiitake Mushroom and Spinach Manicotti

This creamy, crusty-topped casserole is a great make-ahead option for the holiday rush.

Oxmoor House MAY 2002

  • Yield: 6 servings

Ingredients

  • 12 manicotti or cannelloni shells
  • 1/4 cup butter or margarine, divided
  • 4 1/2 cups sliced fresh shiitake or other mushrooms (8 ounces)
  • 2 garlic cloves, minced
  • 1 (10-ounce) package fresh spinach, coarse stems removed
  • 1 cup ricotta cheese
  • 3 ounces freshly grated Parmesan cheese
  • 1 large egg, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup butter or margarine
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1 cup (4 ounces) shredded Gouda cheese
  • 2 7-grain sandwich bread slices (we tested with Branola)
  • 1 1/2 cups (6 ounces) shredded Mexican four-cheese blend
  • 3 tablespoons butter or margarine, melted

Preparation

Cook shells according to package directions; drain.

Meanwhile, melt 3 tablespoons butter in a large skillet; add mushrooms and garlic, and sauté 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 1/3 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.

Note: If desired, cover and chill manicotti at least 8 hours before baking. Remove from refrigerator, and let stand at room temperature 30 minutes. Bake as directed.

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Shiitake Mushroom and Spinach Manicotti recipe

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