Salsas and Fruit Preserves

More Pickles

Dill Pickles Pickled Okra

Stuffed Mushrooms


Hello All!  Welcome back to Food ~ Flavor ~ Fun.

A great place to find and share some great FREE recipes, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Be sure to check out the Gourmet Essentials Shop!  I’ve added a full line of fantastic specialty food items.  Find some of the best Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate’ and Truffle Oils.  You must check out the fruit preserves.  They come from Armenia.  The fruit is grown beneath Mount Ararat.  The place stated in the bible where Noah and his family exited the Ark to plant the first fruit trees.  That’s real food with great taste.  Put that on your toast!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feed America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

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


  • 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)


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.


I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Starters

Leave a Reply