Sausage & Syrah Stuffed Mushrooms -
Everyone always needs a quick and easy appetizer recipe to turn to around the holidays. This one is a favorite of ours, made with our newest release of San Marcos Creek Estate 2005 Syrah. The earthiness of the mushrooms plays nicely off the richness of the Syrah. Add wine and enjoy with friends and family!
- 1 (12 ounce) package ground Italian spicy sausage
- 36 fresh mushrooms (Baby Portabellas are preferred)
- 4 cloves garlic, chopped
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup shredded parmesan cheese
- 3/4 cup dry bread crumbs
- 1/2 cup San Marcos Creek 2005 Estate Syrah
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown, adding chopped garlic for last five minutes. Drain and set aside.
Preheat oven to 325 degrees F .Clean the mushrooms. Remove, chop and reserve the stems.
In a medium bowl, gently mix the chopped mushroom stems, cream cheese, parmesan cheese, and bread crumbs. Mix in the sausage and 1/4 cup red wine.
Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, pouring the remaining Syrah into the bottom of the dish.
Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown. Serve warm.