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These stuffed mushrooms have a nice cheese flavor to them.
12 large Mushrooms
2 Tablespoons Olive oil
2 Tablespoons Red wine
1 1/2 cups Bread crumbs
3/4 cup Asiago (or Parmesan) cheese, grated
1/2 teaspoon Garlic, minced
Pre-heat the oven to 375. Remove the stems from the
mushrooms. Heat the oil in a skillet.
Mince the stems and cook them in the oil for 3
minutes. Add the wine and cook for 1 minute longer.
Remove from the heat.
Toss in the remaining ingredients. Divide the stuffing into the
mushroom caps. Bake on a lightly greased cookie sheet
for 30-40 minutes (or until lightly browned).
Serve warm. Makes 12
|Sheri Ann Richerson|