Foxy Roxy Wines


2 dozen Washington mushrooms (1 1/2 inch diameter)

2 tablespoons butter

6 slices bacon

1/2 medium Washington onion, finely chopped ( about 1/4cup)

2 tablespoons dry sherry

1/2 cup grated Cougar Gold cheese

3 tablespoons grated Parmeasan, divided

Wash, trim and dry mushrooms thoroughly. Remove stems from caps; chop stems fine. Melt butter in skillet. Turn mushrooms caps over in melted butter.Arrange caps in baking dish. Fry bacon and remove from pan, leaving 2 tablespoons drippings. Chop bacon and return to pan with onion, chopped stems and sherry. Cook until liquid has evaporated. Remove from heat. Stir in Cougar Gold and 2 tablespoons Parmesan. Mound in caps. Sprinkle with remaining Parmesan. Can be held up to 24 hours in refrigerator. Bake 10 minutes (20 minutes if chilled) at 400 degrees.

Preparation time: 3 minutes

Cooking time: 10-20 minutes

Serving: 24

The perfect complement


Recipe from: WSU creamery