2008 Zinfandel – Smoked Tomato and Chèvre Stuffed Mushrooms
2008 Zinfandel – This wine is full-bodied, with aromas of currant, anise and cedar. The rich tannins are balanced by a long, bright, acidic finish.
Smoked Tomato and Chèvre Stuffed Mushrooms
Makes 3 dozen appetizer portions, or 4 large portions
36 cremini mushrooms, or 4 large portabellas
2 Tbs olive oil
Salt and pepper
Preheat oven to 400. Remove stem from mushrooms. If using large portabellas, scrape gills out with a spoon. Toss mushrooms with oil, and sprinkle with salt and pepper. Spread out on a baking sheet, placing cap up, and bake for 10-15 minutes, until the juices have run off, and the mushrooms have darkened a bit in color. Set to the side while preparing the filling.
18 smoked tomatoes (recipe follows)
4 oz fresh chèvre
¼ c chopped fresh thyme
Salt and pepper
5 large fresh basil leaves, chopped fine
Chop tomatoes once the skins have been removed. Mix in a bowl with the chèvre, the thyme, the bread crumbs, and salt and pepper to taste.
Preheat oven to 325.
Fill each of the mushrooms with a heaping portion of this mixture. Bake until hot (5-7 minutes for the small mushrooms, 12-15 for the large).
Remove from oven, garnish with fresh cracked pepper, and chopped basil. Serve immediately.
18 roma sized tomatoes
3 c wood chips
2 squares of foil
Fold one piece of aluminum foil so there is a 1” lip all the way around it. Place the wood chips in this, and place this on the heat source of your grill. Turn grill on to medium, and let heat for 10 minutes.
Place other piece of foil on grill grate. Place tomatoes on this piece of foil, and let cook for 20-30 minutes, until the skins split. If there is no more smoke coming from your wood chips during this process, add more.
Remove tomatoes from grill, and let cool until you can handle them.
Remove skins, and use as needed.