12 Days Before Christmas – Day 7

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It is December 18, 2009.  Can you believe it is only a week before Christmas…?  It has begun to snow on the East Coast and I’m sure a lot of you are snowed in already.  It was some time ago I was looking for a recipe for stuffed mushrooms.  I actually have a signed copy of the Sebastiani Family Cookbook. (this book was published n 1970) It states on the inside cover “The First Cookbook Written by a California Winemaker’s Wife.” Looking through it I saw a recipe for Broiled Stuffed Mushrooms (page 14) It looked fantastic….so I tried it. (Of course we substituted the Sebastiani Chardonnay for Passaggio Unoaked Chardonnay and changed a few other things as well) Hope you like it…

Ingredients needed:

1 lb white mushrooms
2 or 3 green onions, finely chopped
3 tablespoons butter
1/4 cup Italian style bread crumbs
1/4 cup fresh parsley chopped
1/4 teaspoon oregano
pinch of salt
1/4 teasoon ground black pepper
pinch of red pepper flakes
3 tablespoons grated parmesan cheese
2 teaspoons Passaggio Unoaked Chardonnay

Wash the mushrooms and drain well. Remove the stems and chop fine along with onion; Saute together lightly in butter. Add remaining ingredients and heat until warm. Brush mushroom caps lightly with olive oil. Press stuffing into caps, sprinkle over with paprika, and heat under broiler until mushrooms are tender, about 5 min.

Serve with Passaggio Unoaked Chard or your favorite wine…


Passaggio Wines

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