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1. Heat
oven to 375°F. Cook and drain manicotti shells as directed on
package.
2. In
3-quart saucepan melt butter over medium heat. Cook mushrooms, 2
tablespoons onion 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.
3. In
small bowl, mix cream cheese, feta cheese, 2 tablespoons onion
and the Worcestershire sauce with fork until well blended. Stir
in ham and chives. Fill each shell with about 3 tablespoons of
the cheese mixture, using small spoon.
4. Pour
half of sauce unto un-greased 8-inch square (2-quart) glass
baking dish. 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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