Cheese stuffed mushrooms

Yield: 1 Servings

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.) Sargento® fancy shredded; mozzarella or fancy shredded pizza double cheese
¼ cup (1 oz.) Sargento┬« 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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