| 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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