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Add these vegetarian stuffed mushrooms to your party appetizer lineup. Pair them with a Pinot Noir and your gathering is deliciously off to the races.
Happy Thanksgiving week! I honestly still can’t believe it’s tomorrow. Where did November go?! Luckily, Thanksgiving is one of the least stressful holidays of the bunch. As long as you’ve got some good food and loved ones around, you’re pretty much all set. Plus, I love getting to cook with my Mama all day… especially our family’s famous vegetarian stuffed mushrooms!
And of course, the best reward for cooking something delicious is a great class of wine, right?! I recently discovered Sonoma-Cutrer wines, specifically their Russian River Pinot Noir, and now I’m hooked! Seriously, we shot this around 12pm and it took all my willpower not to drink a full glass until the sun went down.
Apparently I loved the pinot for good reason, though. Turns out, Sonoma-Cutrer has a separate “Pinot Barn” which allows them to have a really artisanal, hand-crafted approach to that particular varietal, my favorite red. But the best part? You can order their wines ONLINE. Add to your cart and they’ll deliver to your door. Yes please! And they are readily available in stores around the country, click here to search your area.
I found their Pinot to be extremely smooth, which goes perfectly with these vegetarian stuffed mushrooms. Because they don’t have any meat in them, they’re actually pretty light, so you wouldn’t want to pair it with anything too overwhelming. This Pinot has those black cherry and blackberry notes that we all love in a Pinot, but it’s also really balanced with a nice brightness. The perfect Thanksgiving wine.
Bonus: these stuffed mushrooms also transport really easily! Just take them out of the oven slightly undercooked, and pop them in a pyrex. When you get to your location, heat them up for 5 minutes and then serve them right away. So easy!
- 2 cartons of small white mushrooms
- 2 cloves of garlic
- ¼ cup of chopped parsley
- ½ cup breadcrumbs
- ¼ cup of parmesan
- 2 tbsp romano cheese
- 2 Tbsp pine nuts
- ¼ cup olive oil (little by little)
- salt and pepper
- Clean the mushrooms with a wet paper towel. Twist to separate the caps from the stems. Place the caps on a cookie sheet.
- Put all of the stems in a food processor. Coarsely chop the stems.
- Mince the garlic cloves.
- Heat a tsp of olive oil in a saute pan over medium heat. Add the garlic and the chopped stems.
- Roughly chop the parsley by hand or in the food processor.
- Once the mushrooms start to release moisture (around 2 minutes), add parsley to the pan.
- Add the pine nuts and breadcrumbs a few tablespoons at a time. You should also add more olive oil at this time to keep the mixture from getting too dry. Keep adding until it's moist, without being too dry or too wet. Turn the heat off.
- After a few minutes of cooling, add parmesan and romano cheese. Stir to incorporate.
- Preheat the oven to 350 degrees.
- Take a small spoonful of filling and add it to one mushroom cap at a time. *I usually fill them conservatively at first, and then add more depending on how much filling I have left.
- Place all of the filled mushrooms on a lined cookie sheet and bake for 20 minutes, or until fork tender.