Prep time:
~ 30mins.

Goes best with:

  1. A Syrah
    from USA
  2. A Shiraz
    from Australia


Chef and the Fatman


24 medium to large white mushrooms
8 oz sundried tomatoes marinated in oil
1/3 cup finely chopped shallot
2 teaspoon finely chopped garlic
1/2 cup red wine
1/8 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp dried rosemary
1/4 cup bread crumbs
1 oz chopped walnuts
2 oz grated parmesan cheese
Salt (to taste)
Pepper (to taste)


Wash mushrooms and remove stems. Chop stems finely and set 1 cup aside.
Drain the oil from sundried tomatoes. Retain 4 Tblsp of the oil.
Mince sundried tomatoes and set aside.
Set oven to 350 and preheat.
Brush the mushrooms caps with some of the reserved tomato oil and arrange in broiling pan with mushrooms arranged face down.
Place mushrooms into oven and cook for 5 minutes.
While mushrooms are in oven, add shallots, garlic, wine, and herbs into a pan and heat. Add breadcrumbs and walnuts and stir. Season to taste with salt and pepper. Remove from heat. Set aside.
Turn mushroom caps over and add a teaspoon to tablespoon of mixture to each.
Return to oven for 3-4 minutes. Remove and sprinkle cheese then return to oven for 2 minutes.
Remove and serve.


This recipe originated from Epicurious, however has been modified to pair well with hearty red wines such as Shiraz and Syrah.