Tuesday, May 17, 2011

Pirate Robert's Bloody Red Wine

Gypsy Slow Down


This is what I do while Witt works in the yard. Lest you think badly of me, there is only one mower. And occasionally I weed. And actually I'm making out a grocery list...

 On Sunday we went to a wine tasting that I bought on LivingSocial which I mentioned before. The winery was called Stonefield in Stokesdale and was truly good wine. We've been trying out some of the wineries around here because there are actually quite a few and this has been the best so far. My favorite was Dead Pirate Robert's Bloody Red Wine. It had quite a zing to it. I would recommend visiting them, the property was very quaint; with white cottages and rose bushes and stone walk ways and everyone was very friendly.

Last night I made Cheese Stuffed Portebello Mushrooms and they were amazing. The pictures didn't turn out beautifully, but don't be deceived. I adapted this from another recipe in Food Network. Sometimes I wonder why I attempt seemingly complex recipes on weeknights after I've gotten home from work. But this one turned out to be easy and very worth it.


Gypsy Slow Down


Stuffed Portabello Mushrooms

4 large portabello mushroom caps
1 onion, diced
2 cloves garlic, minced
Olive oil
3 cups frozen spinach leaves
1/4 cup white wine
1 cup mozzarella cheese
1 cup parmesan cheese plus extra for tops
1/2 cup ricotta cheese
2 handfuls grape tomatoes (it's not so important the amount, so you can do this to taste)
salt and pepper

Preheat broiler. Remove stem from mushroom and place on foil under broiler. Drizzle with olive oil. Broil about 5 minutes. Meanwhile, saute onions in olive oil until starting to brown. Add spinach and garlic and saute until spinach is soft. Add wine and simmer off. Slice grape tomatoes in half and add to pan. Add cheeses and stir until combined. Season with salt and pepper. Remove mushrooms from under broiler and mound spinach mixture onto mushrooms. Sprinkle parmesan cheese on top. Bake for 10 minutes at 400 or until cheese is bubbly and browning.
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