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Categories:
mushrooms oil butter garlic green onion honey white Zinfandel wine Mozzarella cheese Italian-seasoned breadcrumbs
Viewed: 37 - Published at: 10 months agoIngredients
- 24 button mushrooms
- 1 tablespoon oil
- 2 tablespoons butter
- 1 garlic clove
- 1 bunch green onion
- 6 slices honey-roasted ham
- 14 cup white zinfandel wine or 14 cup berry wine cooler
- 14 cup shredded mozzarella cheese
- 14 cup Italian seasoned breadcrumbs
Method
- Preheat oven to 350 degrees.
- Remove stems from mushroom caps.
- Dice stems, garlic, green onions and ham.
- (I pulse everything in my food processor).
- Heat oil and butter on medium-high.
- Saute above mixture for 3-5 minutes or until onions are clear.
- Pour in wine; bring to a low rolling simmer and cook for 3-5 minutes or until liqid is reduced, stirring occasionally.
- Sprinkle shredded mozzarella cheese over mixture.
- Stir until just mixed, then remove from heat.
- Stuff mushroom caps with mixture and place on cookie sheet with raised edges.
- Lightly sprinkle tops of stuffed mushrooms with Italian bread crumbs.
- Bake 15-20 minutes.
