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Mushroom manicotti

4 uncooked manicotti shells
1 package (3 ounces) cream cheese, softened
3 tablespoons crumbled feta cheese
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/4 cup diced fully cooked smoked ham
1 tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives
Garlic-Mushroom Sauce:
1 tablespoon butter or margarine
2 cups sliced fresh mushrooms (5 ounces)
2 tablespoons chopped onion
2 garlic cloves, finely chopped
1/3 cup dry sherry or dry white wine or chicken broth
1 teaspoon lemon juice
1/4 teaspoon lemon pepper
1/8 teaspoon salt
1/2 cup whipping (heavy) cream
Total time: 35 min

1.Heat oven to 375°F. Cook and drain manicotti shells as directed on package. Garlic-Mushroom sauce: Melt butter in 3-quart saucepan over medium heat. Cook mushrooms, onions 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. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.
2.Mix cream cheese, feta cheese, onion and Worcestershire sauce in small bowl, using fork, until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.
3.Pour half of the sauce unto ungreased square baking dish, 8x8x2 inches. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about 20 minutes or until hot and bubbly.
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