Cooking time: 30 min
Preheat oven to 375 degree F.
Wash and dry all produce. Remove stems from mushrooms and chop. Chop onion. Drain can of artichoke hearts and chop the artichokes into small pieces. Chop spinach.
Heat olive oil in a large sauté pan over medium heat. Add onion and cook until the onion starts to turn translucent (3-5 mins). Add in the chopped mushroom stems. Stir frequently. Once the mushroom stems have softened, add in spinach and artichokes. Cook until the spinach as wilted. Stir in the cream cheese and cook until the cream cheese has melted and is fully combined. Remove from heat and set aside.
Chop walnuts until they are very fine. Alternatively, you can use a food processor. Combine with shredded parmesan cheese.
Place the mushroom tops on a large baking sheet. Generously fill each with the spinach artichoke mixture and then sprinkle the walnut parmesan mixture on top. Bake in the oven for 15-20 minutes or until the mushrooms have softened. Remove from oven, let cool slightly then serve. Enjoy!
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.
