Four-Cheese Stuffed Mushrooms
Ingredients
- 12 large mushrooms ("stuffers")
- 1 Tbs. olive oil
- 1 Tbs. onion, minced
- 1/2 tsp. garlic, minced
- 1/2 tsp. basil
- 1/4 C. white wine
- 1/2 C. provolone, grated
- 1/2 C. mozzarella, grated
- 1/4 C. parmesan, shredded
- 1/4 C. Romano, grated
Directions
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 5 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 degrees. 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 mushrooms
