Easy, Delicious Stuffed Mushrooms for Your Wine Tasting Party
The food you serve at a wine tasting is just as important as the wine itself! In part two of her Wine Tasting Party series, Ashley Pepitone of Camp Makery shares her easy recipe for stuffed mushrooms —a foolproof crowd pleaser.
{Recipe Follows Photo Instructions}
Try to remove as much of the stem as possible. The less stem, the more yummy filling you can pile in!
Because the mushroom caps are small- the perfect size for a one-bite appetizer- make sure you get a nice fine chop on the stems. This will allow your stuffing to be really well-combined and flavorful.
Mix well, and if the stuffing is looking a little on the dry side, don’t be afraid to add a bit more butter. I use unsalted, as the garlic salt will add plenty of flavor.
Be generous with the stuffing! It’s the star of the show and will have your guests coming back for more stuffed mushrooms!
Easy, Delicious Stuffed Mushrooms for Your Wine Tasting Party
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- One pint of button or baby Portobello mushrooms
- 1/2 stick butter, melted
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup parmesan cheese
- Garlic salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees.
- Begin by cleaning your mushrooms and removing the stems. Set the stems aside and pat mushrooms thoroughly with paper towel until dry.
- Arrange the mushrooms on a cookie sheet.
- Finely chop the mushroom stems.
- In a medium mixing bowl, combine the stems, melted butter, breadcrumbs, and parmesan. Mix well.
- Add garlic salt and pepper to taste.
- Use a teaspoon to pack each mushroom cap with the stuffing mixture. Be generous!
- Bake 15-20 minutes, until browned and bubbling.
Bonus tip!
For cheese platters, I like to use a metal tray for the harder cheeses such as gouda and cheddar. I pop it in the freezer a few hours ahead of time and arrange the cheeses and grapes on top right before the guests are scheduled to arrive. It will keep your cheese from “sweating” and your grapes from going too warm and mushy. The soft cheeses, such as brie, are better served at room temperature or warmer of course!
More posts in this series
– Hosting a Successful Wine Tasting Party: The Basics
– DIY Etched Wine Bottle Votive Holder
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