Ingredients
-
1
-
5
-
1
-
1
-
1
-
4
-
6
-
1/3
-
1/8
-
1/2
-
-
-
-
-
Directions
Spinach Stuffed Shells With a Mushroom Sauce,Watch these disappear! The shells are cooked al dente stuffed with creamy cheese and tender baby spinach topped with a tomato mushroom sauce then cooked in the oven where they plump up. And have you wanting more.,This was delicious! The sauce was fabulous and really made the dish special. I followed the recipe as directed, but used some of the red wine I was going to serve for dinner in the sauce in place of the white.,I made this for dinner last weekend and served with garlic bread and it was DIVINE! I made a few changes based on diet restrictions/ingredients on hand as follows: Used veggie broth vs. wine, used portabello mushrooms vs. shitake (I still soaked them in hot water to extract the yummy mushroom flavour though), left the egg out. Also I microwaved some butternut squash, carrots, celery, as well as roasted a red pepper over the stovetop (thank you Gas Stove!), and pureed these into the canned tomatoes before adding to the pan to cook as a sauce. I also added abt 2-4 tblspoons of tomato paste to heighten the tomato flavour. I must say the nutmeg flavour was so AMAZING! All in all, this recipe’s a keeper and is going to be served at many dinner parties in the future : ) Thanks for posting!
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Spray a 9x13 Inch Pan With Nonstick Spray. |
|
3
Done
|
Soak Mushrooms in Hot Water. |
|
4
Done
|
in a Large Saute Pan, Pour Oil Saute Onions and Garlic 1 Minute Add Spinach Cook Till Wilted. |
|
5
Done
|
Remove Spinach from Pan Leaving Some Garlic and Onions in Pan. |
|
6
Done
|
Chop the Soaked Mushrooms (stems Discarded) and Add to Pan With the Remaining Onions and Garlic. |
|
7
Done
|
Add the Mushroom Soaking Water(strained from Any Grit), White Wine and Herbs. |
|
8
Done
|
Season With Salt and Pepper. |
|
9
Done
|
Cook Till Liquid Is All Absorbed. |
|
10
Done
|
Add Crushed Tomatoes. |
