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Food and Wine
by tammy on October 12, 2006
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.
Permalink: Mushrooms and Wine
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