Savory Stuffed Mushrooms

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from Laura Diamond – Apopka, FL

Ingredients:

• 12 whole white mushrooms (large package)
• 4 matzo balls from Manischewitz® Matzo Balls in Broth
• 1 small onion, diced
• 1/4 cup Manischewitz® Blackberry Wine
• 2 tablespoons garlic - minced in water
• 3 tablespoons grated parmesan cheese
• Paprika – for garnish (few shakes)
• Green leafy lettuce - for garnish
• Salt
• Pepper

Preparation:

Turn oven on to broil. Remove stems from mushroom caps. Dice stems and put aside. Rub mushroom caps with olive oil and sprinkle with salt and pepper. Place caps on a foil lined baking sheet and broil cup side down for 5 minutes. Turn mushroom caps over, lower oven to 375 degrees F and put aside until stuffing is complete.

Stuffing: In a large skillet sauté onions over a medium heat until lightly brown. Add mushroom stems and garlic. Continue to cook on med/low for 5 minutes. Cut matzo balls into quarters and pulse in food processor with a metal blade until broken up. Then add to skillet. Add wine and deglaze pan. Wine will reduce until fully incorporated into mixture. Remove from heat. Mix in cheese. Place a spoonfull of the mixture into each mushroom cap. Sprinkle tops with paprika. Bake for 20 minutes. Serve warm.