Weekends are great times to try a new recipe. Why not try a stuffed mushroom recipe that calls for three tablespoons of  Merlot?  The following recipe is from Contessa Wine Cellars located in Coloma, Michigan.

Contessa Wine Cellars Italian Stuffed Mushrooms With Merlot

Ingredients

1 lb large regular mushrooms or baby portabellas (fills 16-20 large mushrooms)
¼ stick butter
½ small onion finely chopped
½ lb Italian sausage
¼ c Italian bread crumbs finely crushed
1 c Italian cheeses finely grated (parmesan, Asiago, Romano)
3 T Contessa Wine Cellar’s Merlot

Directions

1. In frying pan, sauté onion and Italian sausage until sausage is done. Drain excess fat.
2. Melt butter in saucepan and set aside.
3. Combine bread crumbs with onion and sausage and pour butter over and mix well.
4. Add cheeses and mix again.
5. Place in washed and dried mushroom caps arranged on a baking sheet.
6. Bake at 375 until cheese is browned and melted.

Wine: Serve with Merlot a soft pleasurable complement to this appetizer.

Recipe provided by Contessa Wine Cellars, Coloma, Michigan