Preheat oven to 400 degrees F (200 degrees C). In large saucepan, melt butter over medium heat; cook onions, garlic, thyme, salt and pepper, stirring occasionally, for 20 minutes or until onions are light golden.

Add button and exotic mushrooms; cook for about 8 minutes or until mushrooms release liquid. Increase heat to high; cook, stirring often, for about 10 minutes longer or until mushrooms are tender and liquid is absorbed. Stir in wine; continue cooking until all liquid is absorbed.

Remove from heat and let cool to room temperature. Meanwhile, in large pot of boiling salted water, cook manicotti shells for about 15 minutes or until tender but firm. Drain and cool in cold water. Arrange in single layer on damp tea towel; cover with plastic wrap.
Prepare sauce.

Stir mozzarella cheese and 1/4 cup (50 mL) of the parsley into mushroom mixture; spoon 1/2 cup (125 mL) into each manicotti shell. Arrange in dish in 2 rows. (Manicotti and remaining sauce can be covered and refrigerated separately for up to 24 hours. Increase baking time by 15 minutes.)

Pour remaining sauce over manicotti, spreading to cover; sprinkle with half of the Parmesan cheese. Bake for 25 minutes or until bubbly at edges and cheese is golden brown. In bowl, stir together tomatoes, red pepper and remaining parsley.

Spoon half over centre of each row or manicotti. Sprinkle with remaining Parmesan cheese; bake for 5 to 10 minutes longer or until light golden and bubbly at edges. Remove from oven; let stand for 10 minutes before serving.

Sauce

Meanwhile, in heavy-bottomed saucepan, melt butter over medium heat. Whisk in flour until smooth; cook, whisking for 1 minute.
Whisking constantly, add milk, 1/2 cup (125 mL) at a time.

Stir in salt and pepper; cook, stirring and scraping bottom of pot to prevent scorching, for about 15 minutes or until thickened. Whisk in cream cheese just until melted. Remove from heat; spread 3/4 cup (175 mL) of the sauce in 13- x 9-inch (3 L) baking dish.