Savory Stuffed Mushrooms

This delicious recipe for Savory Stuffed Mushrooms pairs perfectly with Talmage Cellars 1.5L Season's Greetings Cabernet Sauvignon Magnum.

Servings

6

Prep

30m

Cook

25m

Ingredients

  • 24 Large (2-inch) mushrooms, wiped clean

  • 3 Tablespoons Olive oil

  • 1 Medium red bell pepper, diced

  • 1/2 Cup Minced Italian parsley

  • 2 Tablespoons Frenchโ€™sยฎ Classic Worcestershire Sauce

  • 1 Teaspoon Garlic powder

  • 1 1/3 Cup Frenchโ€™sยฎ Original Crispy Fried Onions

  • 1/2 Cup Grated Parmesan cheese

Directions

1. Remove stems from mushrooms. Finely chop stems; set aside. Brush mushroom caps with 1 tablespoon oil. Place caps on a tray.

2. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add chopped stems and pepper; sautรฉ until tender. Stir in parsley, Worcestershire and garlic powder. Cook until liquid is evaporated, stirring often. Stir in 2/3 cup French Fried onions and cheese.

3. Spoon about 1 tablespoon mushroom mixture into each mushroom cap. Place mushroom caps on a vegetable grilling rack. Grill over medium-high heat 15 minutes or until mushrooms are tender. Sprinkle with remaining French Fried Onions. Grill 1 minute or until onions are golden. Serve warm.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

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