Stuffed Mushrooms

Cooking Instructions

1. Wash and dry the mushrooms and carefully remove their stems. Chop the stems and set aside.

2. Heat the oil in a skillet. Add the garlic and the herbs and saute until the garlic begins to brown. Add the chopped mushroom stems, and saute until tender. Add the bread crumbs and the T.V.P. Stir. Add the tamari and mix well. Remove the pan from the heat.

3. Place the mushroom caps in a lightly oiled baking dish or cake pan. Stuff the mushroom caps with the crumb mixture. Lightly press the stuffing into the caps and mound it as high as you can. Cover and bake at 350F for 30 minutes. Sprinkle with the parsley.

4. Serve as a side dish, appetizer, or part of a main dish. To serve as part of a main dish; start with a bed of brown rice or wild rice, or a mixture. Top the rice with the sauce of your choice. Arrange the mushrooms on the sauce-covered rice and sprinkle with parsley. Serve with a steamed vegetable and a salad.

Wine Pairing(s)

Ruffino Chianti

Sestadisopra Brunello Di Montalcino

Louis Jadot Pernand-Vergelesses Clos de la Croix de Pierre

Vision 'Gary's' Pinot Noir

Chapoutier Terra d'Or

Vina Atalaya Reserva

Clos du Val Pinot Noir Gran Val Vineyard

Borsao Crianza

Alta Vista Torrontes Premium

Wild Horse Pinot Noir