Stuffed Mushrooms

Cooking Instructions

1. Preheat the oven to 375F. Lightly coat a baking sheet with vegetable oil and set aside.

2. Brush the bottom of the each mushroom cap with vegetable oil and set aside. Coarsely chop the mushroom stems and place them in a medium-sized bowl.

3. Add the basil, parsley, garlic, mozzarella cheese, olive oil, salt, pepper, and chiles to the chopped mushroom stems. Combine well.

4. Fill each mushroom cap with some of the filling, mounding and smoothing the tops with a spoon. Arrange on the baking sheet.

5. Place in the oven and bake until the caps are lightly browned (about 20 minutes). Serve very hot.

Wine Pairing(s)

Chateau des Graves Bordeaux Superieur

Uccelliera Brunello di Montalcino

Mission Hill Chardonnay

Kaesler 'Old Vine' Shiraz

Longhop Old Vine Grenache

Chateau la Tuilerie Peyrous Graves

BV Sauvignon Blanc

Tyrrell's 'Old Winery' Shiraz

Dauphins 'Prestige' Côtes du Rhône

Stonehaven Shiraz