Stuffed mushrooms are always a hit at our parties. This version uses Italian sausage, Parmesan cheese, parsley and bread crumbs. Serve with Moet Chandon Champagne.
Fresh mushrooms stuffed with spinach, onion and cheese, flavored with Pernod, coated in panko and pan-browned.
Portobello mushroom caps are stuffed with bell pepper, Italian parsley and fresh thyme and topped with Feta cheese.
We use Bionaturae whole wheat pasta for the best flavor. This is a nice spicy pasta. You can reduce or eliminate the red pepper flakes if you want less spice. Alternately, you can use sweet Italian sausage rather than the hot.
Recipe on Behalf of Red & White Wine Experience. The Wine Experience Wine Recommendation: Australian Shiraz