Wild-Mushroom Cannelloni with Basil Alfredo Sauce

Serves: 6

12 uncooked cannelloni shells
1 teaspoon margarine
Butter-flavored cooking spray
1 tablespoon minced shallots
1 garlic clove, minced
1 pound coarsely chopped assorted wild mushrooms (such as chanterelle, crimini,
oyster, porcini, portobello, and/or shiitake)
1 cup sliced green onions
1 cup chopped bottled roasted red bell peppers
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1 cup (4 ounces) shredded part-skim Mozzarella cheese
1 (10-ounce) container light Alfredo sauce
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
2 cups diced plum tomato (about 1/2 pound)
2 tablespoons grated Parmesan cheese
Flat-leaf parsley sprigs (optional)

Preheat oven to 325 F. Cook pasta according to package directions. Drain and
rinse under cold water. Drain well; set aside.
Melt margarine in a large nonstick skillet coated with cooking spray over
medium-high heat. Add shallots and garlic; saute 1 minute. Add mushrooms,
and cook 5 minutes or until liquid almost evaporates. Add green onions,
bell peppers, and vinegar; saute 2 minutes. Remove mushroom mixture from heat
and stir in chopped parsley, oregano, and thyme. Cool. Stir in Mozzarella
cheese. Spoon about 1/3 cup mushroom mixture into each cannelloni shell.
Arrange stuffed shells in a 13 × 9 inch baking dish coated with cooking spray.
Combine Alfredo sauce and basil, and pour over stuffed shells. Cover shells with
foil, and bake at 325 F for 20 minutes or until thoroughly heated. Sprinkle
tomato and Parmesan cheese over shells, and garnish with parsley sprigs, if
desired.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/