12-14 large mushroom caps, rinsed
1 lb fresh ground turkey
1/2 cup minced onion
1 tbsp. minced garlic
1/4 cup fresh basil, minced
1 1/2 cup fresh grated Parmesan
1 egg, slightly beaten
1/cup Italian seasoned bread crumbs
3 cups red wine (Merlot is really great)
1 cup water

In large non-metal bowl combine turkey, onion, garlic, basil, 1 cup Parmesan, egg, bread crumbs, and 1 cup wine. Get your hands in there, and combine all ingredients thoroughly.

Place mushroom caps in 12x14 baking dish, use a medium melon baller to drop generous amounts of stuffing mixture into caps. Take remaining wine and water, pour into bottom of baking dish around caps (its OK to drizzle some extra wine over the top of caps if you like), sprinkle remaining Parmesan over caps. Cover tightly with foil, place in pre-heated 375°F oven for 30 minutes.

Baste with juices from pan, and cook for another 30 minutes, tightly covered.

Cool and enjoy! These are great at room temp, or even still oven warm.

Serves 12-14 people.

Submitted by: Brenda Surber