Thursday, August 22, 2013

Fall is right around the corner, and in the South that means it's potluck time!    Here is an appetizer I like to share with friends:  a vegetarian stuffed mushroom titled Renaissance Stuffed Mushrooms.  They are savory, tangy from a splash of port wine, and delectable.
The main change I make is I finely mince the mushroom stems and saute them, but not the mushroom caps.  I brush them with garlic olive oil prior to filling and baking.
Impress your friends with these tasty appetizers!

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