May I beg you carefully to judge every preacher, not by his gifts, not by his elocutionary powers, not by his status in society, not by the respectability of his congregation, not by the prettiness of his church, but by this – does he preach the word of truth, the gospel of your salvation? If he does, your sitting under his ministry may prove to you the means of begetting faith in you. But if he does not, you cannot expect God's blessing.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy		Bnr, List	1	Servings

INGREDIENTS

12	lg	Fresh mushrooms
1	sm	Onion; finely chopped
1	tb	Olive oil
1	tb	Minced fresh parsley
1/2	ts	Basil
1/3	c	Dry white wine
1	c	(4 oz.) Sargento® fancy shredded; mozzarella or fancy shredded pizza double cheese
1/4	c	(1 oz.) Sargento® fancy shredded parmesan; cheese

INSTRUCTIONS

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@pipeline.com> on Feb 17, 1998

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