cheese stuffed mushrooms
| Measure | Ingredient |
|---|---|
| 12 larges | Fresh mushrooms |
| 1 small | Onion; finely chopped |
| 1 tablespoon | Olive oil |
| 1 tablespoon | Minced fresh parsley |
| ½ teaspoon | Basil |
| ⅓ cup | Dry white wine |
| 1 cup | (4 oz.) SargentoŽ fancy shredded; mozzarella or fancy shredded pizza double cheese |
| ¼ cup | (1 oz.) SargentoŽ fancy shredded parmesan; cheese |
1. Remove stems from mushrooms; reserve caps. Coarsely chop stems.
2. In medium skillet, cook mushroom stems and onion in oil over medium-low heat about 5 minutes or until tender. Stir in parsley, basil and wine.
Simmer 10 minutes or until wine is absorbed. Remove from heat; cool about 5 minutes.
Stir in Mozzarella and Parmesan cheeses. Fill mushroom caps with cheese mixture.
Place in 9 x 9-inch baking pan. Cover and refrigerate until ready to bake.* 3. Bake at 350ºF 20 minutes or until filling is hot. 12 servings * Note: Arrange in glass baking dish if you like. Heat in microwave on HIGH 1 to 2 minutes or until heated through.
Recipe by: Sargento®
Posted to brand-name-recipes by Barbra<barbra@...> on Feb 17, 1998
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