Servings: four to six as an appetizer.
Portobellos or large shiitakes are ideal for this recipe, but good-size button mushrooms will work just as well.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This recipe is wonderful.SImple and easy, perfect for a quick meal after a busy day. My husband doesn't like sage so I used fresh rosemary. He ate it all and told me to write down this recipe so I don't forget it! Served it with grilled peppers and a loaf of french bread. There were no leftovers.
This is a simple recipe and can be modified to meet your needs. I usually use button mushrooms and do them in the oven. You can soften them upside down in the oven, let them cool, stuff them and refrigerate until ready to serve. Then just heat them through until the cheese melts.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?