How to Make Renaissance Stuffed Mushrooms - A Step-by-Step Guide

The Renaissance period was a time of great cultural and artistic growth, and also a period of culinary innovation. One dish that combines the rich flavors and elaborate presentation of Renaissance cuisine is Renaissance Stuffed Mushrooms. This dish is a perfect example of the era's emphasis on combining flavors and textures to create an indulgent and satisfying meal.

Stuffed mushrooms have been a popular dish for centuries, and the Renaissance era added its own unique twist to this cl...

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Ingredients

  • 12 large mushrooms
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and minced
  • 3 tablespoons chopped green onions
  • 1 (8 ounce) package cream cheese, softened
  • 3 tablespoons port wine
  • 1 teaspoon Italian-style seasoning
  • ¼ cup grated Parmesan cheese
  • ¾ cup shredded Cheddar cheese
  • ¼ teaspoon ground black pepper
  • 2 dashes hot pepper sauce

Information

  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 12 stuffed mushrooms

  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove stems from mushrooms. Set aside caps. Finely chop stems, discarding hard pieces.
  • Heat olive oil in a medium saucepan over medium heat. Stir in mushroom caps, garlic and green onions. Cook and stir until soft, about 4 minutes. Remove from heat and allow to cool until easily handled.
  • In a medium bowl, mix together chopped mushroom stem pieces, cream cheese, port wine, Italian-style seasoning, Parmesan cheese, Cheddar cheese, ground black pepper and hot pepper sauce.
  • Stuff mushroom caps with the mushroom stem mixture. Arrange on a medium baking sheet and bake in the preheated oven 20 to 25 minutes, or until lightly browned.
  • Nutrition

    122 cal.

    • Total Fat: 11g
    • Saturated Fat: 6g
    • Cholesterol: 30mg
    • Sodium: 134mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 5g
    • Vitamin C: 1mg
    • Calcium: 94mg
    • Iron: 1mg
    • Potassium: 118mg