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Fall Greens-Stuffed Mushrooms

Yield
12-16 mushrooms
Stuffed mushrooms are a hit at any gathering—especially when they're paired with Grand Cru®.  

Ingredients

  • ¼ cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 12-16 medium sized mushrooms, stems removed
  • 1/4 cup minced red onions
  • 1/4 cup breadcrumbs
  • 1/4 cup chopped parsley
  • 1/4 cup chopped Swiss chard
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic
  • 1 cup (4 ounces) shredded Roth Grand Cru®

Method

  1. The night before serving, mix red wine and Worcestershire sauce. Toss mushrooms in mixture; refrigerate overnight.
  2. Heat oven to 375°F.
  3. Place onions, breadcrumbs, parsley, chard, olive oil, garlic and Grand Cru in a bowl.  Stir to blend.
  4. Spoon some of the mixture into each mushroom cap. Place mushrooms on cookie sheet or oven proof skillet.
  5. Bake 10-12 minutes, until mushrooms are cooked and cheese is melted. Cool several minutes before serving.