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Ingredients

• 12 uncooked cannelloni shells
• 1 teaspoon margarine
• Butter-flavored cooking spray
• 1 tablespoon minced shallots
• 1 garlic clove, minced
• 1 pound coarsely chopped assorted wild mushrooms
• 1 cup sliced green onions
• 1 cup chopped bottled roasted red bell peppers
• 2 tablespoons balsamic vinegar
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 (10-ounce) container light Alfredo sauce
• 2 tablespoons chopped fresh or 2 teaspoons dried basil
• 2 cups diced plum tomato (about 1/2 pound)
• 2 tablespoons grated Parmesan cheese
• Flat-leaf parsley sprigs (optional)

Description

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