Chorizo-Stuffed Caps, Roasted Mushrooms with Mozzarella Toasts, and the 2017 L'Ecole Merlot #MerlotMe #Sponsored
I have tried earlier vintages of this wine and this was just as delightful as I remember the other bottles. With layers of complex aromas, I noted the florals of rose petals, earthiness of tobacco, and woodiness of cedar among the expected black fruits. On the palate, the wine was full-bodied and well-balanced with flavors of chocolate and peppercorn added to the aromas I detected earlier. And with its lingering finish this wine was a good match for savory dishes, especially with earthy mushrooms!
- 1 pound mushrooms, scrubbed free of dirt (I used baby portobello mushrooms)
- 1/2 pound chorizo
- fresh herb for garnish, optional
- Also needed: baking sheet, parchment paper, olive oil for drizzling
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Remove stems from mushrooms and reserve for another purpose; I like to drop them into homemade vegetable stock. Fill mushroom caps with chorizo, then place them on prepared baking sheet. Drizzle the caps with olive oil and put them in the oven.
Bake until mushrooms are soft and the tops are nicely browned, approximately 20 minutes.
Garnish with fresh herbs to serve.
- 1 pound organic brown crimini mushrooms
- olive oil as needed
- 2 cloves fresh garlic, crushed and minced
- 1/4 cup red wine (I used some Merlot)
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon fresh thyme, minced
- 1 Tablespoon dried organic lavender buds
- freshly ground salt
- freshly ground pepper
- fresh mozzarella cheese
- toasted bread (I used some homemade molasses rye bread)
- Also needed: baking sheet, parchment paper
*Disclosure: I received compensation in the form of wine samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.