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"Our state is well-known for mushrooms," reports Pennsylvania field editor Cherie Sechrist of Red Lion. "This is a flavorful way to use them."
This recipe is:
Quick
Originally published as Stuffed Mushroom Caps in Taste of Home October/November 1997, p64
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Dec. 19, 2010 by lisamc
This is my "go to" stuffed mushroom recipe. We enjoy it because it's not soggy like some mushrooms get.
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