Wine Mushroom Caps


From Eva Braganini, Paw Paw, St. Julian Winery

2 cloves garlic, pressed
3 tablespoons butter
½ cup asiago or Parmesan cheese, grated
½ cup seasoned bread crumbs
½ cup St. Julian Vignoles wine
16 large mushrooms washed, with stems removed

In a saucepan, saute garlic in butter. Add the grated cheese, bread crumbs, and wine. Mix well. Fill mushroom caps with mixture. Place under broiler until golden brown.

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