Yield: 1 Servings
|12 larges||Fresh mushrooms|
|1 small||Onion; finely chopped|
|1 tablespoon||Olive oil|
|1 tablespoon||Minced fresh parsley|
|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