' Lindwedel Winery - Stuffed Mushrooms with Norton Wine

Stuffed Mushrooms with Norton Wine

1/4 cup Crumbled Feta cheese

1/4 cup Shredded Parmesan Cheese

1/2 cup Shredded Mozzarella Cheese

1/2 cup Shredded Sharp Cheese

1 package of Mushrooms, stems removed

A handful bacon bits

1/4 pound of breakfast Sausage, browned into finely ground pieces

1/4 cup Diced onions

Dollop of sour cream

Norton Wine (just enough to cover the bottom of the pan)


In a bowl combine all of the cheeses (you can use any cheeses that you like in any

amount that you like), bacon, onions and the spoonful of sour cream. Brown and

drain the sausage. Add the browned the sausage into the bowl with the rest of the

ingredients while it is still hot (the heat helps “stick” all of the ingredients together –

if you put it in cold then you will need to use more sour cream). Stir this all together

until it can be “clumped” into spoonfuls to be placed into the mushroom cap.

Once all of the mushroom caps have been filled they should be place in a glass

dish. At the bottom you can add a small amount of Norton wine. Cook at 325

for about 15-25 minutes depending on how cooked you want the mushrooms.