The only downside when making stuffed shells is making enough cheese mixture for all the shells. I seriously would like to know how the manufacturers decide on how many pasta shells to put in the packaging because it is never the same. There is always a couple of shells left. And if you add the empty shells to the baking dish, someone will always remind you that you should have added more cheese when making the Ricotta mixture.
The Portobello mushrooms are cooked first then added to the cheese mixture. A marinara sauce is a preferred choice for this dish because it is a well-balanced sauce for pasta. Make sure you have a good brand of marinara sauce when making this recipe. It makes such a big difference!
The shells are boiled with salt then stuffed with a cheese and mushrooms mixture full of wonderful spices and baked in a marinara sauce. This dish is an excellent meal with a nice salad. There is no meat added. Baked Stuffed Shells with Portobello Mushrooms is filling, and very delicious as my sister-in-law Beverly told me. Her 18 months daughter ate two shells and kept smiling and laughing.
Hope you will enjoy Baked Stuffed Shells with Portobello Mushrooms.