These are Scrumptious and perfect for the holidays

This is straight from my friend and bro-n-law that I will share with you (you should be feeling really lucky right about now). I've had the pleasure of indulging these stuffed mushrooms and sipping the wonderful flavors of an Aiena wine once or twice. These are two things that will make you happy.

Dear Family & Friends of Aiena Wines,

I raise a glass to the spirit of family and what is near to them — the
welcoming of friends and strangers as community.

We hope you enjoy Mary Aiena Sena's time honored Stuffed Mushroom recipe as
much as we have over the years.

Aiena’s Stuffed Mushrooms

12-16 Large Mushroom Caps (stems removed)
1 Cup Ricotta Cheese
1/3 Cup Plain Breadcrumbs (slighted toasted beforehand if desired)
1/4 Cup  Pecorino Romano Grated Cheese
1/4 Cup Parmigiano-Reggiano Grated Cheese
2 Tablespoons Chopped Parsley
1 Large Garlic Clove (finely chopped or 1/3 teaspoon garlic powder)
A Dash of Sea Salt and Ground Black Pepper.
1/3 Cup Extra Virgin Olive Oil
4-5 Tablespoons of water

Place Ricotta cheese in mushroom caps.  Blend together the next 6
ingredients (breadcrumbs, cheeses, parsley, garlic, salt and pepper) and
press onto the tops of the ricotta cheese capped mushrooms. Press a slight
indentation with thumb into the center of the mushroom. Sprinkle each top of
mushroom in and around indentation with half of the olive oil, while adding
the rest of the olive oil to the bottom of the roasting pan around the
mushrooms with the 5 tablespoons of water.
Bake in preheated over at 375 degrees for 30-45 minutes, until fork easily
goes through the mushrooms and tops are light golden brown in color.  
Happy Thanksgiving.

Lou Sena
Grandson of Mary Aiena Sena
www.aienawines.com