Stuffed Mushrooms, Rosemary Shrimp & Scallop Skewer

Menu: Stuffed Mushrooms & Rosemary Shrimp & Scallop Skewer

Wine: Full bodied Chardonnay, a good Sauvignon Blanc

What You Will Need:
12 large white mushrooms
3 tbsp. extra-virgin olive oil
Salish Salt
1⁄4 cup red wine of choice
1 1⁄2 cup fresh bread crumbs
1 cup grated pecorino romano
2 tbsp. finely chopped parsley
1 garlic clove, minced
Freshly ground black pepper

1. Preheat oven to 375°. Remove and coarsely chop stems from mushrooms, reserving caps. Heat olive oil in a large, deep, nonstick skillet over medium-high heat. Add chopped mushrooms, season with salt, and cook, stirring occasionally, until mushroom mixture is dry, about 5 minutes.

2. Slowly add wine. Cook until wine has evaporated, about 2 minutes, then remove from heat and stir in bread crumbs. Set aside to cool, then add pecorino romano, parsley and garlic. Mix thoroughly.

3. Place mushroom caps in a single layer (rounded side down) on a greased cookie sheet. Spoon filling mixture into caps, drizzle with extra-virgin olive oil, season with pepper and bake until golden, 30–45 minutes. Serve warm.

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