Ingredients
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
Preparation
Heat oven to 375°F. Cook and drain manicotti shells as directed on package.
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.
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.
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.
