Stuffed Mushrooms with Cheddar, Fennel, and Sage

Name: Stuffed Mushrooms with Cheddar, Fennel, and Sage
Yield: Makes 24 stuffed mushrooms
Ingredients: 24 large, white mushrooms (1 3/4 to 2 inches in diameter), stems removed and reserved; 1/4 cup, olive oil; 1/4 teaspoon, table salt; 1/4 teaspoon, black pepper, divided; 1 small, shallot, minced; 2 , garlic cloves, minced; 1/4 cup, dry white wine; 1 ounce, sharp cheddar cheese, shredded (1/4 cup); 1 teaspoon, malt vinegar; 1/2 teaspoon, fennel seed; 1/2 teaspoon, dried sage; 1/4 teaspoon, red pepper flakes

Appetizers
Vegetables

By Nick Iverson ･ Appears in Cook's Country December/January 2014

Too often, stuffed mushrooms are either leathery or rubbery. We found the way to tender, flavorful stuffed mushrooms that you’d actually want to eat.

SERVES Makes 24 stuffed mushrooms

TIME 1 hour

Stuffed Mushrooms with Cheddar, Fennel, and Sage

Why This Recipe Works

This is a members' feature.