Mushroom Manicotti

Ingredients

• 1 tablespoon butter 
• 0.3 cup wine dry white dry (from 32-oz carton)
• 3 oz cream cheese softened
• 0.3 cup finely-chopped ham diced cooked
• 3 tablespoons feta cheese crumbled
• 1 tablespoon chives fresh chopped
• 5 oz mushrooms fresh sliced
• 2 cloves garlic finely chopped
• 1 teaspoon juice of lemon 
• 0.3 teaspoon lemon pepper 
• 2 tablespoons onion chopped
• 4  shells uncooked
• 0.1 teaspoon salt 
• 0.5 cup whipping cream 
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl
• sauce pan
• oven
• glass baking pan

Directions

1. Heat oven to 375F. Cook and drain manicotti shells as directed on package.
2. In 3-quart saucepan melt butter over medium heat. Cook mushrooms, 2 tablespoons onion and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream.
3. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.
4. In small bowl, mix cream cheese, feta cheese, 2 tablespoons onion and the Worcestershire sauce with fork until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.
5. Pour half of sauce unto ungreased 8-inch square (2-quart) glass baking dish. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about 20 minutes or until hot and bubbly.