I guess it is obvious that I'm trying to watch what I eat lately because I'm on a food and wine kick.

At least I can look at the food even though I can't eat it!

Mushrooms are one of the more hardy vegies that go great with wine, especially rich red wines.

Here's a tasty looking stuffed mushroom recipe to pair with Pinot Noir - Stuffed mushrooms a hit with Pinot Noir:

Stuffed Baked Mushrooms with Romano Cheese
Adapted from a recipe by Max's Opera Cafe in Burlingame.

For Stuffing:
1 ounce grated Romano cheese
2 tablespoons mayonnaise
1 teaspoon minced parsley
1 clove minced garlic
Dash lemon juice
Dash cayenne pepper
2 tablespoons prepared pesto sauce

For Assembly:
12 jumbo white mushrooms
1 tablespoon pesto sauce
1/3 cup seasoned bread crumbs
Butter
Marinara sauce, optional

Combine all stuffing ingredients.

Remove stems from mushrooms and reserve for another use. Steam the mushroom caps until tender, about 8 minutes. Cool completely.

Fill each mushroom cap with a scant one tablespoon of the stuffing mix.

Top each stuffed mushroom with a dab of the remaining pesto and a sprinkling of breadcrumbs.

Place the mushrooms in a buttered baking dish and bake at about 450 degrees for 10 minutes, or until golden brown and bubbly. Serve on a platter as is or on top of heated marinara sauce.
Serves 6.