2 – 4
- 20 large size shells
- 1 package white mushrooms sliced
- 1 sprig parsley
- 2 cloves garlic
- 4 tablespoons breadcrumbs
- 4 tablespoons grated Parmesan cheese
- A few tablespoons milk
- Extra Virgin Olive Oil to taste
- Salt to taste
- Cook the shells rather al dente in a saucepan with plenty of salted water, drain them and set them aside. While you wait for the pasta to be cooked, wash the mushrooms the Champignon mushrooms and finely chop the parsley.
- In a large flat pan, pour a drizzle of olive oil, cook two cloves of garlic and remove them before tossing in the mushrooms.
- Mix it well, add a pinch of salt and the parsley and mix it again so that everything is flavored. You may need to add just a little water to help cook the mushrooms, which must be tender without drying out.
- Once cooked, take about two-thirds of the mushrooms from the pan and chop them coarsely, adding 3 tablespoons of breadcrumbs, 3 tablespoons of grated Parmesan and a couple tablespoons of milk to soften the mixture.
- Blend the mixture well, flavoring with salt and pepper to your liking and start filling the shells.
- Arrange the stuffed shells well aligned on a baking sheet, sprinkle with the remaining breadcrumbs and Parmesan and place in a hot oven for 10 minutes.
- Plate the shells while hot to serve, spreading a generous handful of the mushrooms that you had set aside.
Get them from all leading supermarkets