Creamy Garlic Mushroom Stuffed Shells Recipe | Vegetarian Comfort Food
Try this creamy garlic mushroom stuffed shells recipe, a vegetarian comfort food favorite made with jumbo pasta shells, savory mushrooms, and rich garlic cream sauce. Perfect for cozy dinners or entertaining guests.
Equipment
- Large pot (for pasta)
- Skillet (for mushrooms)
- Mixing bowls
- Baking dish
- Wooden spoon or spatula
- Foil
Ingredients
For the shells:
- 20 jumbo pasta shells
- 1 tbsp olive oil
- Salt for boiling water
For the filling:
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb mixed mushrooms (cremini, shiitake, button), finely chopped
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- Salt & pepper to taste
- 2 tbsp fresh parsley, chopped
For baking:
- 2 cups Alfredo, béchamel, or marinara sauce
- 1 cup mozzarella cheese, shredded
- Extra Parmesan for topping
Instructions
- Cook shells: Boil pasta in salted water until al dente. Drain, toss with olive oil, and set aside.
- Prepare filling: In a skillet, melt butter with olive oil. Sauté mushrooms until golden and moisture evaporates. Add garlic, cook briefly, then stir in cream and Parmesan. Season with salt, pepper, and parsley.
- Stuff shells: Spoon mushroom mixture into each shell.
- Assemble: Spread sauce in baking dish, arrange stuffed shells, cover with more sauce, and sprinkle mozzarella.
- Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10 minutes until cheese is golden.
- Serve: Garnish with parsley and enjoy hot with crusty bread.
Notes
- Best mushrooms: Use a mix for depth of flavor.
- Garlic balance: Add near the end of sautéing to avoid bitterness.
- Make ahead: Assemble shells, refrigerate, and bake when ready.
- Variations: Add spinach, drizzle truffle oil, or swap sauces for different flavor profiles.
- Expert tip: Always cook shells al dente—they’ll soften further in the oven.