Best Wild Mushroom Manicotti Recipes

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WILD MUSHROOM MANICOTTI



Wild Mushroom Manicotti image

Taken from the Calorie Commando and changed a bit, this is good! The recipe originally called for ground turkey, but I have used mushrooms instead!

Provided by Sharon123

Categories     Manicotti

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1/2 ounce dried porcini mushrooms
6 large manicotti
1 tablespoon olive oil (add more if needed)
1 cup mushroom, your choice, chopped (try shitake, portabella, button,and/or oyster)
5 garlic cloves, crushed
1 small onion, finely sliced
4 ounces roasted red peppers, chopped (or pimientos)
3/4 cup low-fat ricotta cheese
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
tomato sauce, recipe follows
1/4 cup finely grated parmesan cheese
1 tablespoon olive oil
2 garlic cloves, minced
1 small onion, minced
1/2 teaspoon dried oregano
1 1/2 cups tomato sauce (prepared)

Steps:

  • In a small bowl, cover dried mushrooms with hot water; set aside to soak for 30 minutes. After mushrooms have soaked, drain them, and coarsely chop. Meanwhile, prepare manicotti shells according to package directions, drain, and cool. Lightly spray an 8x8-inch baking pan with olive oil; set aside.
  • Heat a nonstick pan over medium heat, and put in olive oil as it is heating. Add mushrooms(except for porcini). Add garlic and onions and cook mixture about 8 minutes. Add porcini mushrooms and continue cooking for 1 to 2 minutes. Add roasted peppers and cook for about 2 minutes. Turn off the heat, and stir in the ricotta. Add salt and pepper, to taste.
  • Transfer mushroom mixture to a large resealable plastic bag. Pipe the filling into the cooled manicotti shells through a hole cut in the corner of the bag(or just spoon it in). Place the manicotti shells in the prepared baking dish. Top with tomato sauce and then sprinkle Parmesan over top. Bake at 375*F. for 25 minutes. Serve immediately. Enjoy!
  • Tomato Sauce:.
  • Heat olive oil in a medium saucepan over medium heat. Add garlic, onion, and dried oregano, and saute until onion is translucent. Add tomato sauce and bring to a simmer. Remove from the heat and pour over the prepared stuffed manicotti shells.

WILD MUSHROOM MANICOTTI



Wild Mushroom Manicotti image

Looking for an Italian pasta dinner? Then check out these manicotti shells packed with wild mushrooms and veggies - a cheesy meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 10

8 uncooked manicotti shells
1 tablespoon margarine or butter
2 medium bell peppers, cut into 3/4-inch pieces
10 pearl onions, peeled and cut in half
3/4 pound wild mushrooms, coarsely chopped
1/2 cup sun-dried tomatoes (not oil-packed), rehydrated and chopped
2 tablespoons balsamic vinegar
1/2 cup shredded Italian-style six-cheese blend (2 ounces)
1 container (10 ounces) refrigerated reduced-fat Alfredo sauce
2 tablespoons water

Steps:

  • Heat oven to 350°. Grease rectangular baking dish, 13x9x2 inches. Cook manicotti shells as directed on package.
  • Melt margarine in 10-inch skillet over medium-high heat. Cook bell peppers and onions in margarine 2 minutes; stir in mushrooms. Cook 2 to 3 minutes longer or until peppers are crisp-tender. Stir in sun-dried tomatoes, vinegar and cheese.
  • Fill shells with mushroom mixture. Place in baking dish. Mix Alfredo sauce and 2 tablespoons water. Pour sauce over shells. Cover and bake 30 to 35 minutes or until hot and bubbly.

Nutrition Facts : Calories 405, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg

WILD MUSHROOM & ONION MANICOTTI WITH AN ASIAGO SAUCE



Wild Mushroom & Onion Manicotti With an Asiago Sauce image

Wild mushrooms, caramelized onions, creamy ricotta, tangy cheese, fresh herbs make this a great dish. Now I prefer whole wheat manicotti if you can find it. I found some at Whole Foods which I love, but if not, good ol' Ronzoni or Muellers or any brand will work just fine. To me it is just a nice option to the tomato based manicotti or that with beef or chicken. I just enjoy the change of having a lighter vegetarian dish now and then even though this has a rich cream sauce. You can certainly use a heavy cream vs milk, or even a combination of the two if you want even a thicker sauce, but the the comibination of the wild mushrooms and the Asiago make this a rich dish.

Provided by SarasotaCook

Categories     Manicotti

Time 1h30m

Yield 6 , 8 serving(s)

Number Of Ingredients 21

1 (8 ounce) box manicotti
6 cups mushrooms, rough chopped (now I used a mix of button or white, cremini, and shitaki, but you can use any combination you want )
1 large onion, cut in quarters and thin sliced
1 tablespoon garlic, minced
8 ounces ricotta cheese (no low fat)
1/2 cup mozzarella cheese, grated
1 tablespoon fresh rosemary
1/2 teaspoon dried thyme
salt (1/2 teaspoon)
1/2 teaspoon ground black pepper
1 teaspoon olive oil (to saute the mushrooms and onion)
1 teaspoon butter (to saute the mushrooms and onion)
3 tablespoons flour
3 tablespoons butter
3 cups milk (you can use heavy cream, or a combination of milk & cream)
1 pinch nutmeg
1 1/2 cups asiago cheese
2 tablespoons fresh parsley, chopped
3/4 cup parmesan cheese, for the topping
salt
pepper

Steps:

  • Filling -- In a large saute pan add the butter and olive oil and add the garlic and onions, and cook 3-4 minutes until they begin to brown. Then add the mushrooms and cook until everything is tender and golden brown. Season with the rosemary, thyme, salt and pepper and cook about 5 minutes until everything is combined and the vegetables are nice and soft. Remove and let cool.
  • Pasta -- As the mushrooms cooks, bring a pot of salted water up to a boil and cook the manicotti according to directions. Drain and set on a cookie sheet to cool. I spray the cookie sheet with Pam or any non stick so they don't stick.
  • Filling Part II -- Now after the mushrooms have cooled, add to the ricotta cheese and the mozarella. Mix well and then stuff the manicotti and set to the side as you prepare the sauce.
  • Sauce -- In a medium pot, melt the butter on medium heat and add the flour and mix well to combine. Slowly whisk in the milk and bring to a medium boil to let the sauce thicken. Add a little salt, pepper and a pinch of nutmeg. Once thickened, add the cheese and parsley and simmer just until melted.
  • Casserole -- Add 1 cup of the sauce to the bottom of a casserole dish lightly sprayed with pam or any non stick spray. Then add the manicotti. Top with the remaining cheese sauce making sure to cover each manicotti. Top with the remaining parmesan.
  • Bake -- 350 for 20-30 covered for (10 minutes) then uncovered for another 10-20 minutes until bubbly and golden brown. Make sure to let it set 5 minutes before serving.
  • A rich dish deserves a nice fresh crisp salad to go along the side. My secret salad. You know that jar of marinated vegetables next to the pickles and olives in the condiments aisle. Add a jar of that to some fresh romaine, add some fresh grape tomatoes and you have a great quick salad. You can even add some extra black or kalamata olive if you want. The vinegar and oil in the jar makes a great quick 2 minute salad. I usually add all the vegetables and about 1/2 of the liquid - Nothing else. Just toss and enjoy.

WILD MUSHROOM MANICOTTI



Wild Mushroom Manicotti image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings (1 shell each)

Number Of Ingredients 17

1/2-ounce dried porcini mushrooms
6 large manicotti shells
Olive oil spray
1/2 pound lean ground turkey, or lean ground beef
4 cloves garlic, crushed
1 small onion, finely sliced
4 ounces jarred roasted red bell peppers, chopped
1/2 low-fat ricotta cheese
1/2 teaspoon salt
1/2 teaspoon course black pepper
Tomato Sauce, recipe follows
1/4 cup finely grated Parmesan
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, minced
1/2 teaspoon dried oregano
1 1/2 cups prepared tomato sauce

Steps:

  • Preheat oven 350 degrees F. In a small bowl, cover dried mushrooms with hot water; set aside to soak for 30 minutes. After mushrooms have soaked, drain them, and coarsely chop. Meanwhile, prepare manicotti shells according to package directions, drain, and cool. Lightly spray an 8 by 8-inch baking pan with olive oil; set aside. Heat a nonstick pan over medium heat, and spray pan with olive oil as it is heating. Add ground turkey and brown, breaking it up to cook evenly. Drain fat from pan. Add garlic and onions and cook until onions are translucent, about 3 minutes. Add mushrooms and continue cooking for 1 to 2 minutes. Add roasted peppers and cook for about 2 minutes. Turn off the heat, and stir in the ricotta. Add salt and pepper, to taste. Transfer turkey mixture to a large resealable plastic bag. Pipe the filling into the cooled manicotti shells. Place the manicotti shells in the prepared baking dish. Top with tomato sauce and then sprinkle Parmesan over top. Fill the cooled pasta shells with the turkey mixture and Parmesan. Bake for 25 minutes. Serve immediately.
  • Heat olive oil in a medium saucepan over medium heat. Add garlic, onion, and dried oregano, and saute until onion is translucent. Add tomato sauce and bring to a simmer. Remove from the heat and pour over the prepared stuffed manicotti shells.

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