Ingredients

The following ingredients have 4 Servings
  • 12 jumbo shells
  • 3 tablespoons unsalted butter
  • 8 ounces mushrooms ( , cleaned and chopped)
  • 1/4 cup white onion ( , finely chopped)
  • 1 1/2 tablespoons flour
  • 1 cup skim milk
  • 1 cup half and half
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon coarse sea salt (divided)
  • 2 egg yolks ( , beaten)
  • 3 tablespoons sherry
  • 1/2 teaspoon Worcestershire sauce
  • 1 pound cooked seafood
  • 2 tablespoons flat parsley
  • 1/2 cup fresh Parmesan cheese ( , finely grated)

Instruction

  • Preheat the oven to 350°F and coat a baking or casserole dish with cooking spray.
  • Cook the shells according to package directions, but for 1 minute less than called for "al dente". Remove and drain on a paper towel lined baking sheet. Dampen 2 paper towels and place them on top of shells to keep them moist. Set aside.
  • Melt the butter in medium saucepan. Add the onion and mushrooms, saute for 5 minutes. Remove and set aside. Do not wipe out the saucepan.
  • Add the flour and whisk into the remaining butter to make a roux (paste). Blend until smooth and bubbly. Whisk in the milk, half and half, white pepper and salt. Simmer for an additional 5 minutes, whisking occasionally.
  • Ladle 1/2 cup of hot sauce to a small dish, while whisking, add the egg yolks. Whisk together fully and then slowly add to the rest of the sauce. Whisk again. Sauce will thicken.
  • Stir in the Worcestershire sauce and sherry. Remove from the heat and set aside.
  • In a mixing bowl, toss the cooked seafood with the mushroom mixture, parsley and 3/4 cup of the cream sauce. Stuff the mixture into shells. Arrange in the prepared casserole dish.
  • Ladle the remaining sauce over stuffed shells and top with the Parmesan cheese.
  • Bake for 10 minutes, or until cheese has melted.
  • If you've tried this recipe, make sure to come back and let us know how it was in the comments or ratings.