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Stuffed Mushrooms

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These stuffed mushrooms may be confused with the version offered at the Cheesecake Factory.  Simple yet very tasty!  This makes a great warm appetizer tray for a party or a small plate item for a fancier dinner.  Made with Parmesan and Fotina cheese and wine.  You may choose to upgrade the type of mushrooms used all the way up to Portobello, but the button mushrooms work just fine.

Stuffed Mushrooms

Ingredients:

  • 1 pound large button mushrooms
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 2 green onions, minced
  • 3/4 cup sherry or white wine (divided use)
  • juice of 1/2 a lemon
  • salt and freshly ground black pepper
  • 1 cup Italian-style seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Fotina cheese (divided use)

Directions:

Preheat he oven to 350°F.

Rinse the mushrooms well and par dry and remove the stems.  Use a pastry brush to coat the tops of the mushrooms all over with olive oil.  Place them in a shallow baking pan, just large enough to hold them in a single layer.  Finely chop the stems and set aside.

Place any remaining olive oil with the butter in a heavy skillet and melt the butter over medium heat.  Saute′ the garlic and green onion until fragrant, 2 to 3 minutes.  Add the mushroon stems and cook a minute more.

Off the heat, stir in 1/4 of wine, the lemon juice and the bread crumbs.  Toss with 2 forks to mix well.  Stir in the Parmesan cheese and half the Fotina.  The mixture should be moist enough to stick together.  Add a little more wine if needed.

Spoon filling into the mushroom caps.  Top with remaining Fotina cheese.  Pour remaining wine over the mushrooms.  Any run-off will make the sauce in the bottom of the pan.  Bake 8 to 10 minutes, or until the cheese is melted and the mushrooms are cooked through.  Spoon pan liquid over the mushrooms prior to serving.  Makes 4 servings.

Enjoy!

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Categories : Starters

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