I have disliked mushrooms most of my life, but am now training myself to like them. Wine helps. It also helps when you use wine to cook the mushrooms (haha). But seriously, it makes them fabulous.
I used baby bella mushies for this. Remove the stems and finely chop; fry in a pan with oil and diced onion, garlic, fresh cracked pepper, and thyme. After a couple minutes, add in some bread crumbs & sautee until they seem crisp from the oil - that's when you add the red wine!
Fill lightly oiled mushroom caps with the mix, and top with fresh shredded spinach and mozzarella-style Daiya if desired before popping in the oven for about 15-20 minutes. Yum!
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