Portobello Alfredo Manicotti
Recipe courtesy of Josh Thompson
- Mushrooms **I used 2 portobello caps and a small package of button mushrooms
- 1 small container ricotta cheese
- 1-2 tablespoons grated asiago cheese
- 1 jar of alfredo sauce
- 1 package of Manicotti - cooked most of the way, then lightly covered in olive oil to prevent sticking
- 1-2 cups olive oil
- Italian herbs/seasonings **I used about a cup of chopped fresh basil, a handful of chopped fresh parsley, finely chopped garlic, a little salt, and black pepper
Preheat oven to 350 degrees. Chop up the mushrooms, then sautée them in olive oil. After they are cooked, put them in the food processor until they are mushy. In a mixing bowl, combine mushrooms, ricotta cheese, asiago cheese, and seasonings. Using a gallon-size plastic freezer bag with a hole cut in the corner, squeeze the mixture into the manicotti shells and place in a baking dish, greased with a little olive oil to prevent sticking. Cover pasta with alfredo sauce and sprinkle on the remaining cheese and additional seasoning as desired. Bake for about 15 minutes, until the pasta is fully cooked and the sauce is bubbling. **I topped off each dish with some additional chopped basil.
I served this dish with a mixed garden salad and Bruschetta. It was a bit of a challenge to juggle all of the equipment involved with my limited counter space, but I was really pleased with how it came out!