How to make it
Heat the wok. Sauté onions and minced garlic, then add white mushrooms and shiitake mushrooms. Add seasoning mix. Let mushrooms cook until the sauce thickens and reduces to make the filling. Plate and set aside.
Stuff the jumbo shell pasta with the mixed mushroom filling. Scatter each of the three cheeses over the top and add truffle sauce.
Bake for 5–8 minutes in a 180°C preheated oven.