In a large sautée pan. Sweat garlic and shallots, add mushrooms and cook out the moisture. Remove from heat. Add cheese, lemon and season with salt and pepper. Stuff mixture into shells and bake at 375 in a greased pan.
In a medium sauce pot cook celeriac in milk with garlic and white wine. Once fork tender, blend until smooth. Season and let rest.
Place one dollop of puree on plate and top with three stuffed shells, garnish with herbs olive oil or a splash of pesto.
Special tools: immersion blender
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