Garlic Mushroom Stuffed Shells Recipe Ultra Creamy

Pasta shells bursting with creamy garlic mushroom filling promise a delightful culinary adventure that’ll make your taste buds dance.

Mouth-watering ingredients blend together in perfect harmony, creating a comforting dish.

Mushrooms provide earthy depth and richness to every bite.

Delicate shells cradle a luxurious mixture of savory goodness that feels like a warm embrace.

Fragrant garlic weaves its magic through each carefully crafted morsel.

Cheese melts into a velvety blanket, promising pure comfort on your plate.

You’ll want to savor every single spoonful of this incredible recipe.

Prepare to be transported to a world of pure deliciousness that’ll have everyone asking for seconds.

Why Stuffed Garlic Mushroom Shells Are a Comfort Favorite

• Transforms ordinary pasta shells into a gourmet dinner that impresses family and friends without requiring professional chef skills.
• Combines rich, creamy garlic mushroom filling with cheesy pasta shells for a satisfying meal that feels like a warm culinary hug.
• Easily prepared in under an hour, making it perfect for busy home cooks who want a delicious dinner without complicated techniques.
• Can be assembled in advance and refrigerated, allowing stress-free meal preparation for those with tight schedules or unexpected dinner guests.

What You Need to Make Stuffed Garlic Shells

• Jumbo Pasta Shells: Large pasta shells perfect for stuffing with creamy mushroom filling.
• White Mushrooms: Earthy base for stuffing, providing rich flavor and meaty texture.
• Cream Cheese: Creamy, tangy ingredient that binds the stuffing together smoothly.

• Parmesan Cheese: Sharp, salty cheese that adds depth and classic Italian flavor.
• Garlic: Aromatic ingredient that brings bold, zesty taste to the mushroom filling.
• Heavy Cream: Rich dairy component that enhances the creamy texture of the stuffing.

• Fresh Parsley: Bright green herb that adds freshness and color to the dish.
• Salt and Black Pepper: Essential seasonings for balancing and enhancing overall flavor.
• Olive Oil: Helps sauté mushrooms and adds a subtle, smooth underlying taste.

Directions for Creamy Garlic Mushroom Shells

Boil Jumbo Pasta Shells

Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat. Carefully add the jumbo pasta shells and cook according to the package directions until they reach al dente texture. This means the shells should be tender but still have a slight firmness when bitten. Once cooked, drain the shells in a colander and spread them out on a clean kitchen towel or baking sheet to cool and prevent sticking.

Prepare Creamy Mushroom Filling

• Cream cheese
• Garlic
• Fresh mushrooms
• Parmesan cheese
• Fresh parsley
• Olive oil
• Salt
• Black pepper

In a large skillet, heat olive oil over medium heat. Finely mince the garlic and slice the mushrooms into thin, even pieces. Sauté the mushrooms until they release their moisture and become golden brown. Add minced garlic and cook for an additional minute until fragrant. Remove from heat and let the mixture cool slightly.

Mix Filling Ingredients

In a mixing bowl, combine the softened cream cheese with the sautéed mushroom and garlic mixture. Grate fresh Parmesan cheese and chop parsley. Fold these into the cream cheese mixture. Season with salt and black pepper to taste. Mix until all ingredients are well incorporated and create a smooth, creamy filling.

Stuff Pasta Shells

Take each cooled pasta shell and carefully fill it with the creamy mushroom mixture. Use a small spoon to ensure each shell is generously filled without overstuffing. Arrange the stuffed shells in a baking dish, placing them close together but not touching.

Bake Stuffed Shells

Preheat the oven to 375°F. If desired, sprinkle additional Parmesan cheese over the top of the stuffed shells. Cover the baking dish with aluminum foil and bake for 20-25 minutes. Remove the foil for the last 5 minutes to allow the tops to become slightly golden and crispy.

Garnish and Serve

Chop additional fresh parsley for garnish. Once the shells are out of the oven, let them rest for 5 minutes. Sprinkle the chopped parsley over the top. Serve hot as a delightful main course or appetizer.

Pro Tips for Stuffed Pasta Shells

• Perfectly Cook Shells: Boil pasta shells in generously salted water to ensure they're tender yet firm, preventing them from becoming mushy when stuffed.
• Prevent Sticking Technique: Gently toss cooked shells with a touch of olive oil to stop them from clumping together while cooling.
• Drain Thoroughly: Use a colander and shake excess water to keep shells dry, which helps the stuffing adhere better and maintains the dish's texture.
• Handle with Care: Let shells cool completely before stuffing to make them easier to manage and prevent burning your fingers during preparation.
• Prep Ahead Hack: Cook shells in advance and store in a sealed container in the refrigerator, saving time when you're ready to assemble the dish.

Keeping Mushroom Shells Fresh and Creamy

• Store leftover stuffed shells in an airtight container within 2 hours of cooking. They'll stay fresh for 3-4 days in the refrigerator.
• Wrap individual shells or the entire dish tightly in plastic wrap and aluminum foil. Freeze for up to 2 months for later enjoyment.
• Thaw overnight in the refrigerator, then bake at 350°F for 20-25 minutes until heated through. Cover with foil to prevent drying out.
• Place shells on a microwave-safe plate, sprinkle with a little water, and heat in 30-second intervals until warmed completely.

What to Serve with Garlic Mushroom Shells

• Crisp, unoaked chardonnay complements the creamy mushroom filling, cutting through richness with bright acidity and enhancing earthy mushroom flavors.
• Serve a light arugula salad dressed with lemon vinaigrette alongside the shells, providing a zesty contrast to the rich, creamy pasta.
• Sprinkle fresh thyme or parsley over the dish to introduce a vibrant, aromatic element that elevates the mushroom's deep, savory profile.
• Add a side of grilled chicken or pan-seared white fish to provide lean protein that harmonizes with the shell's decadent texture without overwhelming the delicate mushroom essence.

Variations on Stuffed Mushroom Pasta Shells

• Vegan Veggie Delight: Replace ricotta with blended silken tofu and cashews, use nutritional yeast for cheesy flavor, and add roasted bell peppers and spinach for extra nutrition.
• Gluten-Free Shell Solution: Swap jumbo pasta shells with gluten-free large pasta shells or use zucchini boats as a low-carb alternative for stuffing.
• Dairy-Free Mushroom Option: Substitute dairy cheese with plant-based mozzarella or almond-based ricotta, and use coconut cream instead of heavy cream for a creamy texture.
• Protein Power Boost: Incorporate ground turkey or shredded chicken into the mushroom filling for added protein, perfect for meat lovers seeking a heartier meal.

Garlic Mushroom Stuffed Shells FAQ

• What type of mushrooms work best for this recipe?

Cremini or white button mushrooms are ideal due to their mild flavor and tender texture. They absorb the creamy garlic sauce beautifully and provide a rich, earthy taste.

• Can I make this dish vegetarian?

Yes, simply replace the traditional cheese with plant-based alternatives like vegan ricotta or cashew cheese. The recipe is already meat-free and can easily accommodate vegetarian preferences.

• How do I prevent the shells from tearing while stuffing?

Ensure the shells are cooked al dente and handle them gently. Let them cool completely before filling, and use a small spoon or piping bag to carefully stuff the mushroom mixture without causing tears.

• Is this recipe suitable for meal prep?

Absolutely! You can prepare the stuffed shells ahead of time and refrigerate them before baking. They keep well for 2-3 days in an airtight container, making them perfect for advance preparation and quick weeknight dinners.

Creamy Garlic Mushroom Stuffed Shells Recipe

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4.8 from 22 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Delectable Garlic Mushroom Stuffed Shells promise a luxurious Italian-inspired pasta experience that blends rich, earthy mushrooms with smooth ricotta and parmesan. Cheesy comfort awaits with this elegant dish you’ll crave again and again.

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Ingredients

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Pasta and Cheese:

• 20 jumbo pasta shells
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 1 egg

Vegetables and Aromatics:

• 1 small onion
• 8 ounces (225 grams) mushrooms
• 3 cloves garlic
• 2 cloves garlic
• ½ teaspoon dried thyme

Seasonings, Liquids, and Other Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• ½ cup heavy cream
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh parsley (for garnish)

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Instructions

1. Fill a generously sized pot with water, add a pinch of salt, and bring to a rolling boil over high heat.
2. Carefully submerge jumbo pasta shells into the bubbling water, stirring occasionally to prevent sticking.
3. Cook shells until they reach a tender yet firm texture, following the package’s recommended cooking time.
4. Gently drain the shells in a colander, shaking off excess water, and spread them out on a clean kitchen towel to cool and prevent clumping.
5. Allow shells to reach room temperature, ensuring they’re ready for the upcoming stuffing process.

Notes

• Choose larger shells to ensure they can hold plenty of creamy mushroom filling without breaking.
• Pat mushrooms dry before sautéing to achieve a perfect golden-brown color and prevent excess moisture in the filling.
• For a lighter version, substitute part-skim ricotta and use low-fat cream cheese to reduce overall calories while maintaining rich flavor.
• Transform this dish into a vegetarian delight by swapping pancetta or bacon with smoked paprika or liquid smoke for a depth of umami flavor.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner, Appetizer
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 4 g
• Sodium: 700 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 100 mg