Stuffed Mushrooms Recipe
Oberon Merlot, Napa Valley

Pair with Oberon Merlot


24 mushrooms, stems removed
1/2 lb. Ground Italian sausage
2 cups shredded asiago
2 cups fresh spinach, roughly chopped
Parsley minced

Spicy Sausage, Asiago, & Spinach Stuffed Mushrooms


In a sauté pan heat at medium heat add sausage and cook till browned then drain excess fat and add 1 cup of cheese and spinach.

Allow mixture to cool before filling mushrooms. When cooled place 1-2 tbsp of filling in the middle of the mushroom cup where the stem used to be. Then sprinkle remaining cheese on top.

Then bake at 350°F for 5-10 minutes. Serve with minced parsley sprinkled on top.

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