Don’t these babies look scrumptious? Oh yeah, they are! Super easy to make, too. These Asian inspired stuffed mushrooms are a super app for a holiday party…but you can eat them for dinner, too. Just use full sized portabellas and whip up a green salad on the side. Dinner – done!
Not only will these ‘shrooms be hovered up by your guests this holiday season – they are a great pair for everyone’s favorite red wine, Pinot Noir. Grab a couple of styles of Pinot and have an impromptu  taste test, and get guest feedback on the best pairing.
Two to try:  a Fruit-Forward-Jammy California style charmer, Votre Sante Pinot Noir by Francis Ford Coppola

or an “Old World” style Kris Pinot Noir from Italy – a drier and lighter style of Pinot

You can find both bottles at Total Wine for under $20 each. 

Asian Stuffed Baby Bellas
8 oz
Pkg of Baby Bellas
1 TB
Extra Virgin Olive Oil, divided
Salt and Freshly Ground Black Pepper to taste
3 TB
Minced Cilantro
3 TB
Minced Green Onions
Cup Minced Water Chestnuts
Cup Panko
4 Oz
Light Whipped Cream Cheese, soft
Tsp Cayenne
Tsp Five Spice Powder
¼  Tsp EACH Sea Salt and Freshly Ground Black
Garlic Cloves, grated
Tsp Lemon Juice

Step One Preheat the oven to 425.
Remove the stems from the mushrooms, and set the mushroom caps aside. Mince and
sauté the stems in 1 Tsp Olive Oil until they release their juices, seasoning
with salt and pepper to taste.

Step Two Combine the cilantro through
the lemon juice together in a bowl, along with the sautéed chopped mushroom
stems and mix well. Stuff the mushrooms with the mixture brush (or spray) the
tops with the remaining olive oil. Roast for 15 minutes, or until the filling
has browned.

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