So, I do not like mushrooms. I'm alright with them if they're on a pizza or cooked down in something braised or on a Philly cheese steak, but I'm just not a big fan. After being out of town for the past two weekends, I struggled to find a recipe for fungi that I was jazzed about. I originally was going to do mushroom arancini, then a mushroom sauce over a steak but then I ended up choosing this stuffed shell recipe because I figured I could eat around the mushrooms if I needed to.

I usually read the recipe comments before deciding on making a recipe, but I was rushed and ended up not reading them until right before cooking. They were all over the place between saying it's amazing or really bland. I did get the idea that 2 cups of wine was waaaaay too much so I did 3/4 wine and the rest chicken stock (yay more wine for me to drink 😁). Then I added extra cheese and seasoning salt to the sauce because despite having so many herbs, it didn't really have any flavor. I wish I would have taken the advice of wine commenter and used fresh herbs and had a bay leaf in the sauce. 

One bonus of this recipe is that it called for way more shells than were necessary, so I saved some for to serve with tomato sauce for the kids because I knew there was no way they were going to touch this with the mushrooms and spinach visible. Oh and I also cut back on the spinach, 1 pack would have been plenty! 

This turned out rich and pretty tasty, but it was a lot of work for a decent dish. I tried a few of the mushrooms and they were okay, my husband thought they were slimy. I don't know if I would make it again. 

Rating: 6/10

Recipe Linkhere