Jumbo pasta shells stuffed with a creamy blend of seafood and sautéed mushrooms, baked in a savory sauce. A rich and satisfying dinner or party entrée.
Ingredients
- 1 (10 ounce) package pepperidge farmВ® puff pastry shells, prepared according to package directions
- 4 tablespoons butter
- 2 1/2 cups thinly sliced mushrooms
- 1 (10.75 ounce) can campbell'sВ® condensed cream of mushroom soup (regular or 98% fat free)
- 1/2 cup dry white wine or vermouth
- 1 tablespoon lemon juice
- 4 (4 ounce) fillets firm white fish fillets (cod, haddock or halibut), cut into 1-inch pieces
- 1/2 cup grated parmesan cheese
Instruction
- Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally.
- Stir the soup, wine, lemon juice and fish in the skillet. Cook for 5 minutes or until the fish is cooked through. Spoon the fish mixture into the pastry shells. Sprinkle with the cheese.
