When it comes to appetizers I feel like “I got this!” Simple, delicious finger foods are something I understand so I love to put together starters for any party or for any meal. And when it comes to pairing wines with finger foods I can guarantee I will find the perfect compliment. That is how I feel about this Stuffed Mushrooms paired with Prosecco combination. It’s a match made in appetizer heaven!
When I decided to make a Stuffed Mushroom appetizer for my monthly book club, I started with this NV Rivamonte Prosecco. It’s perfectly bubbly, light and perfect with this creamy Stuffed Mushrooms recipe. The Scout & Cellar Prosecco is from Veneto, Italy and a great starter wine!
I love the flavor of Baby Bella mushrooms so I started with these. I cut out the stems and did a fine chop on it. This is sauteed in a little butter with garlic and Italian breadcrumbs to make half of the filling. The other half comes from cream cheese, parmesan cheese, parsley, salt & pepper.
These go into the oven for about 20 minutes or until the mushrooms are down and the topping is golden. It’s the perfect appetizer for any party or gathering. Top with a little more parsley and you can serve with a nice Prosecco.
Stuffed Mushrooms Paired with Prosecco
It's nice to enjoy a heavy but easy appetizer with a lighter wine. This Stuffed Mushrooms served with Prosecco combination is lovely for a holiday party or gathering.
- 20-25 Baby Bella Mushrooms cleaned, stems removed
- 2 tablespoons Butter
- 2 cloves Garlic minced
- 1/2 cup Italian Breadcrumbs
- Salt & Pepper to taste
- 1/2 cup Parmesan Cheese freshly grated
- 6 ounces Cream Cheese softened
- 3 tablespoons Parsley chopped
Preheat oven to 400 degrees and spray a cookie sheet or baking pan with non-stick spray
Remove and chop the stems from the mushrooms and set aside. Place the mushroom caps on the cookie sheet
In a skillet, melt the butter and saute the chopped mushroom stems. Once the mushrooms start turning brown, add the garlic for another minute. Add the breadcrumbs for another 2 minutes or until it's slightly toasted. Add salt & pepper and remove from the heat. Let this cool slightly
In a mixing bowl, combine the cream cheese, parmesan cheese, parsley, and the mushroom mixture until it's completely incorporated. Save some of the parmesan cheese and parsley for the topping
Fill each of the mushroom caps with the filling. Add the parmesan cheese to the top and bake for 20 minutes
Remove and sprinkle with a little parsley before you serve
This Stuffed Mushrooms dish goes perfectly with the Prosecco I recommended or another sparkling wine. You can find this Prosecco exclusively at Scout & Cellar!