Conchiglioni ripieni ai funghi

17/11/2023

Stuffed conchiglioni with mushrooms is a tasty and rich first course, suitable for special occasions or for a substantial dinner. Here’s how to prepare them:

Ingredients

250 g of conchiglioni (large shell-shaped pasta)
500 g of mixed mushrooms (fresh or frozen)
1 clove of garlic
Fresh parsley to taste
250 g of ricotta cheese
100 g of grated Parmigiano cheese
200 ml of cooking cream
Extra virgin olive oil
Salt and pepper to taste

Preparation

Bring a pot of salted water to a boil and cook the conchiglioni until al dente, following the package instructions. Once cooked, cool them under running water and let them dry on a clean cloth.
In the meantime, clean the mushrooms by removing any soil residues. If you’re using fresh mushrooms, cut them into pieces. If you’re using frozen mushrooms, put them in the pan without defrosting them first.
In a frying pan, sauté a clove of garlic in oil and then add the chopped mushrooms. Sauté the mushrooms until they are golden, then add chopped parsley, salt, and pepper.
In a bowl, combine the ricotta with half of the grated Parmigiano until you get a creamy mixture. Incorporate the sautéed mushrooms (after removing the garlic beforehand) and mix well.
Take the conchiglioni and stuff each one with the mushroom and ricotta filling.
In an ovenproof dish, pour the cooking cream to create a layer that will accommodate the stuffed conchiglioni. Arrange the conchiglioni in the dish, then sprinkle them with the remaining cream and the leftover grated Parmigiano.
Bake in a pre-heated oven at 180 °C for about 20 minutes or until the surface is golden and crispy.

Serve the conchiglioni hot, perhaps accompanied by a nice fresh salad as a side dish.

Curiosity

Mushrooms are versatile ingredients that pair very well with baked pasta, especially in large shapes like conchiglioni that allow for generous stuffing. In vegetarian dishes, they provide a flavor and texture that can remind one of meat, making them particularly satisfying.