Porcini Mushrooms Stuffed Shells is a baked main dish, prepared with shells pasta, boiled al dente and then stuffed with a delicious and fragrant mixture of ricotta, grated parmesan, diced mozzarella and pan-fried porcini mushrooms.
Arranged in a baking dish, covered in a soft, velvety béchamel sauce, and then sprinkled with grated cheese and flaked butter, these mushroom-stuffed shells pasta will win everyone over with their fragrant, gratinated crust and creamy, stringy center.
Once ready, you can bring them to the table for Sunday lunch with the family or a dinner with guests, but also for a special occasion or a festive buffet, like Thanksgiving or even Christmas!
Ingredients
How to Make Creamy White Wine Porcini Mushroom-Stuffed Shells
To prepare the mushroom-stuffed shells, first let the leek, cut into slices, wilt in a non-stick pan with a drizzle of extra virgin olive oil.
To prepare the mushroom-stuffed shells, first let the leek, cut into slices, wilt in a non-stick pan with a drizzle of extra virgin olive oil.
Add the frozen porcini mushrooms to the sauté and let them flavor for a few minutes, then season with salt and pepper, flavor with the chopped parsley and blend with the white wine. Once finished, turn off the heat and let it cool.
Add the frozen porcini mushrooms to the sauté and let them flavor for a few minutes, then season with salt and pepper, flavor with the chopped parsley and blend with the white wine. Once finished, turn off the heat and let it cool.
Collect the ricotta, well drained from the whey, in a bowl with the mozzarella, squeezed and cut into pieces, and half the grated parmesan, then add the mushrooms and mix carefully.
Collect the ricotta, well drained from the whey, in a bowl with the mozzarella, squeezed and cut into pieces, and half the grated parmesan, then add the mushrooms and mix carefully.
Plunge the pasta into plenty of lightly salted boiling water and cook for about 5 minutes, then drain.
Plunge the pasta into plenty of lightly salted boiling water and cook for about 5 minutes, then drain.
Place the shells pasta upside down on a clean cotton cloth, taking care not to overlap them, and leave them to dry for a few moments.
Place the shells pasta upside down on a clean cotton cloth, taking care not to overlap them, and leave them to dry for a few moments.
Spread a generous layer of béchamel sauce on the bottom of a baking dish, then fill the shells with the mushroom filling and arrange them in the pan, one next to the other.
Spread a generous layer of béchamel sauce on the bottom of a baking dish, then fill the shells with the mushroom filling and arrange them in the pan, one next to the other.
Continue in this way until you have used up all the ingredients, then cover the pasta with plenty of béchamel sauce.
Continue in this way until you have used up all the ingredients, then cover the pasta with plenty of béchamel sauce.
Sprinkle with the remaining grated Parmesan cheese and the flaked butter, then place in a preheated static oven at 390°F/200°C and leave to cook for 30-40 minutes.
Sprinkle with the remaining grated Parmesan cheese and the flaked butter, then place in a preheated static oven at 390°F/200°C and leave to cook for 30-40 minutes.
When a gratin crust has formed on the surface, remove from the oven.
When a gratin crust has formed on the surface, remove from the oven.
Enjoy!
Enjoy!
What Are The Best Porcini Mushrooms to Use For This Dish?
We opted for frozen porcini mushrooms, to be added directly to the pan with the sauce, but if you prefer, you can choose rehydrated dried ones or, when in season, you can get fresh ones or another preferred variety of mushroom.
Can I Add Anything Else to The Filling?
If you like, you can replace the mushrooms with sautéed zucchini, you can enrich the filling with diced cooked ham or with crumbled and browned sausage, or you can use provola, fontina or another stretched curd cheese instead of mozzarella.
Storing & Reheating Instructions
If you have any leftovers, the mushroom-stuffed shells can be stored in the refrigerator in an airtight container for up to 1 day. When ready to serve, we recommend briefly reheating them in the oven or microwave to keep them warm and stringy.
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