‘Tis the Season for… Stuffed Mushrooms with the Million Dollar Chef, Walter Martino
To make your holiday party even more spectacular, you need the perfect wine. Here is, the Million Dollar Chef, Walter Martino’s Top 20 Holiday appetizers, and guide to holiday wine pairings.
‘Tis the Season for… Stuffed Mushrooms
Who is already partying it up this holiday season? These Mouth-Watering Stuffed Mushrooms….make an excellent holiday appetizer, and don’t forget to pair with your favorite wines, perfect for your next party!
PAIRING: 2014 Ritual Chardonnay, Casablanca Valley
8 portobello mushrooms
2 tbsp. extra-virgin olive oil
10-oz. block cream cheese, softened
14-oz. frozen spinach
2 c. shredded mozzarella
8 strips bacon, cooked and roughly chopped
2 c. Tomatoes
1 cloves garlic, minced
Salt & Pepper
1/2 c. panko breadcrumbs
2 c. grated Parmesan
3 tbsp. melted butter
How to Make It
Preheat oven to 400° and grease a large baking sheet.
Place mushrooms stem side down on pan and brush with oil. Now, bake for approximately 12 minutes.
In a large bowl, combine cream cheese, spinach, mozzarella, bacon, tomatoes, and garlic. Season with salt, pepper, and a pinch of red pepper flakes.
In a medium bowl, combine panko, Parmesan, and melted butter. Flip mushroom caps over and stuff with cream cheese mixture. Top with panko mixture.
Bake until cheese is melty, and tops are golden.
Suggested Pairing: Moët & Chandon (SHOP)
A vibrant Sauvignon Blanc with intense citrus and floral aromas that combine with white peach and nectarine flavors. A balanced acidity becomes an impeccable, clean, and delicate finish.
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