Roquefort Stuffed Mushrooms

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 12 large mushroom caps
• 1 1/2 cups fresh french bread, processed into coarse crumbs
• 1 shallots, finely minced or 2 tablespoons onions
• 2 tablespoons red wine
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon fresh sage, minced
• 1 garlic clove, finely minced
• 2 tablespoons chicken stock
• 1/2 cup crumbled roquefort cheese
• 2 tablespoons parmesan cheese
• salt & pepper

Recipe

• 1 wipe any dirt off mushrooms with a damp towel.
• 2 gently remove stems from mushrooms and finely chop.
• 3 saute mushroom stems, shallot and garlic in butter and oil until all are soft.
• 4 add red wine and cook until almost just slightly moist.
• 5 remove from heat and add fresh rosemary and sage.
• 6 put bread crumbs in medium sized bowl and add cooked mushroom mixture.
• 7 mix together with chicken stock.
• 8 add cheeses.
• 9 season to taste with salt and lots of fresh ground black pepper.
• 10 stuff mushrooms with mixture and place in a buttered 8 x 8 baking dish.
• 11 cover and bake for 20 min at 400.
• 12 reduce heat to 350 and bake about another 20 minute if getting too brown cover loosely with foil.