Savory Stuffed Mushrooms
From: Laura Diamond – Apopka, FL
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
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.
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.