With more than 160 years of rich winemaking heritage, Stone Hill Winery is an intriguing union of old world history and new world technology.
We invite you to personally experience the world of Stone Hill Winery and discover for yourself the story behind the medals!
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Spinach-Artichoke Stuffed Portabella Mushroom
The name sounds like it belongs on a gourmet menu, but this popular appetizer at the Vintage Restaurant is simple, easy and quick to make. And it's a great companion to summertime grilled foods.
12 Portabella mushrooms, de-ribbed
2 packages frozen spinach, thawed and drained
1-3/4 cups of mayonnaise
1-1/2 cups of feta cheese, crumbled
2 cups bread crumbs
2 each egg whites
2 small shallots, diced and sautéed
1 tsp. white pepper
dash cayenne pepper
1 can artichoke hearts, drained and chopped
Sauté shallots in a small amount of butter and mix in with all the other ingredients.
De-rib portabella mushrooms (about 12) and fill with stuffing mix. Bake for 7 – 10 minutes at 375°F.
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