Mushroom Leek Artichoke Stuffed Shells
Ingredients
- about 24 jumbo Pasta Shells
- 3 Tbsp. Butter
- 1# Button Mushrooms, diced
- ½# Shiitake Mushrooms, diced
- 2 large Leeks, white and pale green parts sliced
- 1 14 oz. can Artichoke Hearts, rinsed, drained well, and diced
- ½ c. White Wine
- about 3 Tbsp. chopped Tarragon
- 1½ c. grated Fontina Cheese, divided
- For the Bechamel Sauce:
- 2 Tbsp. Butter
- 2 Tbsp. All-Purpose Flour
- 2 c. Whole Milk
- zest of 1 Lemon
- freshly grated Nutmeg
Instructions
Mushroom, Leek & Artichoke Stuffed Shells serves 6 original recipe by strawberryplum.com.
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