Portobello Stuffed Manicotti with Creamy Sun-Dried

Name: Portobello Stuffed Manicotti with Creamy Sun-Dried Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 whole Pasta Shells (manicotti Works Well); 4 whole Portobello Mushrooms, Chopped; 1 whole Onion, Chopped; 1 Tablespoon Oil; 2 cups Cashews, Soaked In Water For At Least One Hour; 1/2 cups Sun-dried Tomatoes, Soaked In Water For 30 Minutes, Then Drained; 1 cup Nutritional Yeast Flakes; 3 cloves Garlic; 1/2 teaspoons Sea Salt; 1/4 teaspoons Pepper; 1/2 teaspoons Red Pepper Flakes (optional); 1- 3/4 cup Milk Alternative; 1- 1/2 Tablespoon Lemon Juice; 1/2 cups Sun-dried Tomatoes (that Have Been Soaked In 1/2 Cup Of Water For 30 Minutes, Then Drained - Reserve Water); 1/4 cups Margarine, Or Vegan Butter; 1 teaspoon Dried Italian Herbs; 3 cloves Garlic, Minced; 1/4 teaspoons Sea Salt; Pepper To Taste; 1/2 cups Reserved Tomato Water; 1 Tablespoon Arrowroot Powder (or Thickener); 1 Tablespoon Balsamic Vinegar; Vegan Cheese, Grated, Optional

Servings: persons

12 whole Pasta Shells (manicotti Works Well)
4 whole Portobello Mushrooms, Chopped
1 whole Onion, Chopped
1 Tablespoon Oil
2 cups Cashews, Soaked In Water For At Least One Hour
1/2 cups Sun-dried Tomatoes, Soaked In Water For 30 Minutes, Then Drained
1 cup Nutritional Yeast Flakes
3 cloves Garlic
1/2 teaspoons Sea Salt
1/4 teaspoons Pepper
1/2 teaspoons Red Pepper Flakes (optional)
1- 3/4 cup Milk Alternative
1- 1/2 Tablespoon Lemon Juice
1/2 cups Sun-dried Tomatoes (that Have Been Soaked In 1/2 Cup Of Water For 30 Minutes, Then Drained - Reserve Water)
1/4 cups Margarine, Or Vegan Butter
1 teaspoon Dried Italian Herbs
3 cloves Garlic, Minced
1/4 teaspoons Sea Salt
Pepper To Taste
1/2 cups Reserved Tomato Water
1 Tablespoon Arrowroot Powder (or Thickener)
1 Tablespoon Balsamic Vinegar
Vegan Cheese, Grated, Optional

1
1) Boil the pasta shells in salted water until al dente according to package instructions.
2
Set aside.
3
2) For the filling, saute the mushrooms and onion in oil over medium heat until they soften (about 5 minutes).
4
Set aside for the moment.
5
Blend all of the remaining filling ingredients in a blender until smooth, but thick.
6
In a bowl, fold the mushrooms/onions into the cashew blend.
7
Place a generous amount into each pasta shell (I like to place the filling in a Ziplock bag, cut off one of the corners, and squeeze it into the individual shells).
8
Place the shells in a lightly greased 9 x 13 glass baking dish.
9
Set aside.
10
3) For the sauce, saute the soaked (and drained) tomatoes in the margarine over medium heat (if they are too big, slice them finely).
11
Saute for about 3 minutes.
12
Add herbs and saute for an additional minute.
13
Add garlic and salt and pepper to taste and allow to simmer for about 5 minutes (or until it condenses slightly).
14
Whisk together the reserved tomato water and arrowroot powder, and add to the simmering sauce.
15
Allow to simmer for an additional minute, or until thickened.
16
Add the vinegar.
17
Pour over top of the manicotti.
18
Sprinkle with vegan cheese, if desired.
19
Bake in a 350 degree F oven for 30 minutes.
20
Serve, and enjoy!

1326

kcal

Calories

Fat

236

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 12 whole Pasta Shells (manicotti Works Well), 4 whole Portobello Mushrooms, Chopped, 1 whole Onion, Chopped, 1 Tablespoon Oil, and more.

Yes, Portobello Stuffed Manicotti with Creamy Sun-Dried Tomato Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portobello Stuffed Manicotti with Creamy Sun-Dried Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions