Classic Stuffed Mushrooms
INGREDIENTS:
- 1 ½ pounds white mushrooms cleaned, stems removed
- stems from mushrooms finely diced
- 1 sweet onion finely diced (about 1 cup)
- 2 garlic cloves minced
- 8 tablespoons butter
- ½ cup breadcrumbs*
- 1 cup grated Romano cheese**
- Kosher salt
- pepper
DIRECTIONS:
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Preheat oven 400°F.
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Melt the butter in a large skillet over medium heat. Sauté the stems and onions until the onions are softened and translucent. This should take about 10 minutes.
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Stir in garlic and sauté until fragrant. Remove from heat.
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Stir in breadcrumbs and Romano cheese. Season with salt and pepper. The cheese is salty, so make sure you taste first then salt.
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Stuff the mushrooms with the filling. Use a teaspoon to fill each cap, then pile more on top using the spoon to form a mound.
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Place on a parchment or foil lined baking sheet.
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Bake for 15 to 20 minutes until the tops are golden.
© Recipe courtesy of The Genetic Chef.
APRIL WINE CLUB:
Rangel Ranch
Cabernet Sauvignon
North Coast, California
BOLD WINE STYLE
This North Coast Cabernet Sauvignon is medium to full-bodied with multi-layered flavors of dark plums and blackberries with gentle tannins.
Varietal: Cabernet Sauvignon
Analysis: 13.5% alcohol / volume
pH: 3.59
Total Acidity: 0.52%
Residual Sugars: 0.30%
Pairing: Stuffed mushrooms, spaghetti with meatballs, prime rib or roasted potatoes
Winemaking:
Fermented 12 days on the skins at 90ºF. Pumped over 3-4 times daily. Aged 18 months in French and American Oak Barrels.
ABOUT RANGEL RANCH:
Rangel Ranch focuses on the traditions of their family making and enjoying food friendly wines. Their wines reflect their family history and heritage in every bottle of their Napa County and North Coast releases. Vintage to vintage, winemaker, Paul Scotto, focuses on wine profiles that have held wide appeal through the decades and remain true to the Rangel family traditions. The reds are oak accented with soft tannins and ready to enjoy right away; while the whites are unoaked, crisp and medium bodied.
The family’s vinous heritage and history dates back to 1883 when Salvatore Dominic Scotto, an officer in the Italian Navy, began making wine at his home on the Island of Ischia, just off the coast of Italy. In addition to making wine for his family (a long-held custom in Italy), Salvatore also treated his friends and neighbors to the fruits of his labor.
Great-great grandpa Salvatore passed his skills along to his son Dominic, who migrated to Brooklyn in 1903 and continued the family’s winemaking tradition in America. He carried on the Scotto heritage with his sons who sold their father’s homemade wine in five-gallon crocks from the family’s horse drawn cart. After Prohibition, Anthony Sr. and his older brother Sal created Villa Armando (nicknamed Rustico). Rustico is still produced today and has filled 200,000,000 glasses since its inception, making it one of California’s oldest wine brands.
Today Scotto Cellars is a 5th-generation family-owned and managed wine producing company. They take pride in treating team members not only as collaborators but also as family members who are encouraged to think creatively and live with a can-do attitude. For five generations the Scotto family has embraced the Old World traditions of sharing meals and celebrating meaningful moments with friends. Wine has always been a centerpiece of these events and a reflection of Scotto’s Italian heritage they so proudly embrace. Read more >
Information © Rangel Ranch – All Rights Reserved.
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