Stuffed mushrooms in wine sauce

I always get asked for this recipe!




2 Tbsp butter 2 shallots, finely chopped 4 cloves garlic, minced ⅔ cup white wine ⅔ cup chicken broth Semisoft herb cheese such as alouette, rondelle or boursin 24 large mushrooms

Nutritional information

No nutrition information available


Heat oven to 425° Heat butter and cook shallot and garlic until browned. Add wine and broth. Bring to a boil and then reduce heat and simmer 15 minutes. Remove stems from mushrooms (I found that a grapefruit spoon works great for the ones you can’t just push out). Spoon soft cheese into mushroom caps Pour sauce into au gratin dish and top with mushrooms. Bake, uncovered, 10-12 minutes or until heated through. Note: can make the sauce ahead of time and freeze for up to 2 months