Stuffed Mushrooms with Red Wine




Crumbled Feta cheese (about ¼ of a cup)

Shredded Parmesan Cheese (about ¼ of a cup)

Shredded Mozzarella Cheese (about ½ cup)

Shredded Sharp Cheese (about ½ cup)

1 package of Mushrooms (stems removed)

Bacon (about a handful; real bacon bits work well)

¼ pound of breakfast Sausage (browned into finely ground pieces)

Diced onions (about ¼ cup)

Dollop of sour cream

Red Wine (just enough to cover the bottom of the pan) I like to use Domaine Montel Cynthiana Wine



In a bowl combine all of the cheeses (you can use any cheeses that you like in any amount that you like), bacon, onions and the spoonful of sour cream.  Brown and drain the sausage.  Add the browned the sausage into the bowl with the rest of the ingredients while it is still hot (the heat helps “stick” all of the ingredients together – if you put it in cold then you will need to use more sour cream).  Stir this all together until it can be “clumped” into spoonfuls to be placed into the mushroom cap.


Once all of the mushroom caps have been filled they should be place in a Pyrex dish.  At the bottom you can add a small amount of red wine, we use Cynthiana.  Cook at 325 for about 15-25 minutes depending on how cooked you want the mushrooms.


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