How to make it
Heat the wok. Sauté onions and Lee Kum Kee Minced Garlic, add white mushrooms and shiitake mushrooms. Add Seasoning Mix. Let mushrooms cook until sauce thickens and reduces to make filling. Plate and set aside.
Stuff the pasta shells with mixed mushroom filling. Scatter all three cheeses over the top and add truffle sauce.
Bake 5–8 minutes in a 350°F preheated oven.