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Mushrooms Stuffed with Enchilado



– 36 large mushrooms (about 2 inches in diameter) – 1 tablespoon fresh (1/2 Teaspoon dried) thyme – 1 cup fresh bread crumbs – 1 cup amontillado (medium-dry) sherry – 12 ounces California enchilado cheese – 8 cloves garlic, chopped finely – Ground pepper as needed – Salt to taste – Olive oil as needed
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1. Shred cheese (about 3 cups); reserve.

2. Remove stems from mushrooms; reserve.

3. Brush caps with olive oil. Lightly season with salt and pepper; reserve.

4. Finely chop reserved stems; sauté‚ with garlic in 2 tablespoons olive oil until soft, about 3 minutes.

5. Deglaze with sherry; remove mixture to a bowl.

6. Stir in reserved cheese, breadcrumbs and thyme.

7. Mound 1-1/2 tablespoons cheese mixture in each mushroom cap.

Per Order Bake 3 mushrooms at 500°F until lightly browned, about 7 minutes. Garnish with a sprig of thyme.

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