Cheese-Stuffed Pasta with Mushrooms & Sage

• 2 Tbsp. butter
• 3 cups mixed wild mushrooms (cremini, oyster, shiitake), sliced
• 3 Tbsp. chopped fresh sage
• 1/2 cup fat-free reduced-sodium chicken broth
• 2 pkg. (9 oz. each) refrigerated cheese ravioli, cooked
• 4 slices OSCAR MAYER Hard Salami, finely chopped
• 1/4 cup KRAFT Shredded Parmesan Cheese

1. Melt butter in large skillet on medium-high heat.
2. Add mushrooms and sage; cook 3 to 5 min.
3. or until mushrooms are tender, stirring frequently.
4. Stir in broth; cook and stir 3 min.
5. or until most the liquid is cooked off.
6. Add pasta and salami; cook and stir until heated through.
7. Serve topped with cheese.

butter, mixed wild mushrooms, fresh sage, chicken broth, salami, parmesan cheese

Taken from www.kraftrecipes.com/recipes/cheese-stuffed-pasta-mushrooms-sage-166148.aspx (may not work)