We're using Canadian Fontina but you could use another semisoft Canadian cheese such as Swiss or, for a more concentrated mushroom flavour and robust cheese flavour, Mushroom Oka cheese.
- Portion size 6 servings
MethodIn large pot of boiling salted water, cook pasta according to package instructions until al dente; drain. Chill under cold water; drain well and set aside.
Coarsely chop mushrooms and place in food processor; chop finely and set aside.
In skillet, heat 2 tbsp of the oil over medium heat; cover and cook celery, onion, garlic, salt, thyme and pepper, stirring occasionally, until softened, about 8 minutes. Stir in mushrooms; cook, uncovered, until liquid is released, 2 to 3 minutes.
Pour in broth and lemon juice; cook over high heat, uncovered and stirring often, until no liquid remains and mushrooms begin to brown, about 8 minutes. Transfer to bowl; stir in 3/4 cup of the bread crumbs and let cool. Stir in 1-1/2 cups of the Fontina cheese and parsley.
Mix together tomatoes, 2 tbsp of the remaining oil, 2 tbsp water and pinch more salt and spread in 13- x 9-inch (3 L) baking dish. Stuff each of 24 to 30 pasta shells with generous 1 tbsp mushroom mixture. Place in baking dish. Discard remaining pasta or reserve for another use.
Sprinkle top with remaining Fontina cheese. Mix together remaining bread crumbs,oil and Parmesan; sprinkle over top. Bake in 375°F (190°C) oven until golden brown, about 30 minutes.
Makes 6 servings.
Nutritional facts Per serving: about
- Sodium 939 mg
- Protein 23 g
- Calories 545.0
- Total fat 26 g
- Potassium 516 mg
- Cholesterol 49 mg
- Saturated fat 10 g
- Total carbohydrate 55 g
- Iron 26.0
- Folate 66.0
- Calcium 31.0
- Vitamin A 15.0
- Vitamin C 10.0