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Four Cheese Stuffed Mushrooms

12 large Mushrooms ("stuffers")
1 Tablespoon Olive oil
1 Tablespoon Onion, minced
½ teaspoon Garlic, minced
½ teaspoon Basil
¼ cup White wine
½ cup Provolone, grated
½ cup Mozzarella, grated
¼ cup Parmesan, shredded
¼ cup Romano, grated


Remove the stems from the mushrooms. Mince them and set aside. Heat the oil in a skillet. Add the onions, garlic and minced mushroom stems. Cook until soft (about five minutes over medium heat). Add the basil and wine. Simmer until almost dry (about 7 minutes). Cool slightly. Blend in the cheese. Preheat the oven to 350. Place the mushroom caps in a lightly greased baking pan. Fill the caps with the mixture and bake for 15 minutes (or until lightly browned). Serve warm.

Yield: 12