Vintner's Favorite BBQ Recipes From El Dorado Wineries

Single Leaf Stuffed Mushrooms


24 2 1⁄2 inch diameter portobellini mushrooms (or 4 Large portabello mushrooms), stems chopped, gills removed, caps wiped clean.

4 Tbsp butter
1 large bunch spinach, stemmed and cleaned
1 cup chopped green onions
1 tsp dried oregano
tsp ground nutmeg
cup dried breadcrumbs
1 cups parmesan cheese, shredded
1 tsp salt
tsp black pepper
4 large eggs
3⁄4 cup whipping cream


Melt butter in a heavy, large skillet over medium-high heat. Add chopped mushroom stems, spinach, green onions, oregano, and nutmeg. Sauté until stems are brown and mixture is dry, about 15 minutes. Add breadcrumbs and sauté another 5 minutes. Transfer to bowl and mix in 1 cup chees, salt and pepper. Cool at least 15 minutes. (Mushrooms and filling can be made 1 day ahead to this point, wrapped separately and refrigerated.) Mix in eggs and cream.

Preheat oven to 375. Arrange mushroom caps rounded side down on the baking sheets. Spoon filling into mushroom caps and sprinkle with 1/2 cup Parmesan cheese. Bake for approximately 20 minutes, until centers are set.

These mushrooms are a wonderful accompaniment to grilled sausages, or if using the large size, great paired with a salad and foccacia for a light summer meal.