Easy Stuffed Mushrooms

“In trying to find an easy recipe to pair with our Estate Cabernet Sauvignon,
I wanted something that is quick to prepare but has enough flavor to stand up to the Cabernet Sauvignon. This recipe is easy to prepare, mostly with ingredients at hand, and can be vegan if you leave out the cheese.”

– Katie Wetzel Murphy, Brand Ambassador and Family Partner

– Serves 4 to 6 –

½ cup mixed marinated olives, pitted and chopped*
2 Tbsp. mild green peppers, chopped
2 Tbsp. dried tomatoes, chopped
¼ cup marinated or canned artichoke hearts, drained and chopped
2 Tbsp. parsley, chopped
3 Tbsp. Ricotta cheese, if desired
Fresh ground pepper, to taste
Olive oil
20 mushroom caps, cleaned
Panko breadcrumbs

Method of Preparation:
Heat oven to 375˚.

Mix all ingredients together in a bowl, except for the Panko breadcrumbs and mushroom caps. Rub the tops of the mushrooms with olive oil and place upside down on a sheet pan.
Stuff the mushroom caps with the stuffing mix, then sprinkle with breadcrumbs and bake in your oven for 10-12 minutes, until hot. Let cool slightly before serving.

*I used marinated olives from the deli section of our market and, if you can buy them pitted, that makes it even easier. The mushrooms are already salty and herby, so you don’t need to add much to them.