2011 Malbec — Sausage and Feta Stuffed Mushrooms

2011 Malbec — Sausage and Feta Stuffed Mushrooms

2011 Malbec – Our 2011 Malbec is an earthy, complex, terroir-driven wine with highlights of fennel, plum and cedar. Ample supple tannins lead to a lingering finish.

Sausage and Feta Stuffed Mushrooms

16 extra-large white mushrooms
5 tablespoons good olive oil, divided
1/4 c white wine
3/4 pounds sausage, removed from the casings
1/2 onion, diced
2 garlic cloves minced
2/3 cup bread crumbs
5 ounces feta cheese, crumbled
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Preheat oven to 400.

Remove the stems from the mushrooms and chop them finely. Set aside.
Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of
the olive oil and a sprinkle of salt and pepper. Place stem side down on a baking sheet and bake for 15 minutes.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium
heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook
the sausage for 8 to 10 minutes, stirring frequently, until it’s completely
browned. Add the chopped mushroom stems and cook for 3 more minutes.
Stir in the onion and garlic and cook for another 2 to 3 minutes, stirring
occasionally. Add the bread crumbs, stirring to combine evenly with all the
other ingredients. Off the heat, stir in the Parmesan, feta, and parsley, and season with salt and pepper, to taste. Let cool.
Fill each mushroom generously with the sausage mixture. Arrange the
mushrooms in a baking dish large enough to hold all the mushrooms in a
snug single layer. Bake until the stuffing is browned and crunchy (approx 45 min).