Wine & Cheese MUSHROOMS Appetizer



These wonderful morsels can be served as an appetizer or as a vegetable dish.  Either way, be sure that they are served hot and kept hot.


2 lbs. fresh baby Portobello or white mushrooms, cut in half

½ stick (1/4 cup) butter

1-cup dry, red wine (inexpensive merlot or cabernet sauvignon)

4  slices (about 4 0z.) Swiss cheese

4  slices (about 4 0z.) sliced sharp Cheddar cheese



Remove and discard mushroom stems.  Quickly wash the mushroom caps in a large bowl of cold water; then immediately drain on paper towels, and pat to dry.


In a large skillet, melt the butter, and add the mushrooms.  Stir mushrooms and simmer for 1 minute; then add the wine.   Allow this mixture to simmer, uncovered, for 20 minutes.


Prepare an 8” X 8” baking dish with spray-oil.  Spoon the mushrooms into the prepared baking dish along with a small amount of the wine mixture.   Reserve the wine mixture to be used later, if needed.


Place the Swiss cheese slices on top of the mushrooms; then repeat with the Cheddar cheese slices on the Swiss cheese slices.  Bake at 350 degrees until all cheeses are melted and very bubbly about 25 to 30 minutes.  If the mushrooms “drink” all of the wine mixture before the cheeses are bubbling, add a little more of the reserved wine mixture, but don’t get it too “soupy”.   Serve with wooden skewers, cocktail picks, cocktail forks, or a slotted spoon.


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