Tracee

Italian-Style Stuffed Mushrooms
These meatless appetizers are great at cocktail parties.
Makes 12
12 large Mushrooms
2 Tablespoons Olive oil
2 Tablespoon Red wine
1 1/2 cups Breadcrumbs
3/4 cup Asiago (or Parmesan) cheese, grated
1/2 teaspoon Garlic, minced
Pre-heat the oven to 375. Remove the stems from the mushrooms. Heat the oil in a skillet. Mince the stems and cook them in the oil for 3 minutes. Add the wine and cook for 1 minute longer. Remove from the heat. Toss in the remaining ingredients. Divide the stuffing into the mushroom caps. Bake on a lightly greased sheet for 30-40 minutes (or until lightly browned). Serve warm.

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Trace

http://www.handycraft.i8.com

lulu

I just love stuffed mushrooms! But I am naughty and ALWAYS add crumbled bacon and I use some of the bacon fat to saute my other ingredients. So yummy!

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Don't borrow sorrow from tomorrow!

Tracee

My hubby can't eat mushrooms :( so i don't make these much

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Trace

http://www.handycraft.i8.com