I got this lovely bottle of Gloria Ferrer Pinot Noir that I've had sitting on my counter and staring at me for a couple of weeks now. I've been pondering over what exactly I wanted to pair with it. With the holidays still in full swing, I thought it would be the perfect time to whip up another tasty and better-for-you appetizer that would be perfect for entertaining; sure to make your next elegant holiday party sparkle!
One of my most favorite things to pair with pinot noir is the earthy flavors of mushrooms that only bring out the brambly flavor of this red wine. Many few years back I had started making these spinach and cheese stuffed mushrooms, so I knew that they would be the perfect partner to my pinot noir.
Gloria Ferrer wines have earned over 400 gold medals and 50 90+ scores in the last 5 years. And their 2012 Carneros Pinot Noir is no exception. Their grapes have a long growing season which provides them with extra 'hang time', giving the great more time to develop flavor and concentration of mature tannins.
Gloria Ferrer Caves & Vineyards is Carneros’ original sparkling wine house, owned and founded by the Ferrer family of Spain. Named for José Ferrer’s wife, Gloria, the winery opened in 1986 in the breezy, now-famous region in southernmost Sonoma County. Gloria Ferrer Caves & Vineyards was the fulfillment of a longtime family dream: to make world-class méthode champenoise sparkling wines in an exceptional New World terroir.
Convivial, social, elegant, fun — the wines of Gloria Ferrer Caves & Vineyards are a perfect match for any occasion and are arguably the most social beverage. Exuberant and fruit-forward, their wines are outstanding with today’s diverse and flavorful cuisine.
Not only did I decide to pair this wine with my Spinach Stuffed Mushrooms, but I also used it in the recipe too! I always like to add a little liquid to the bottom of the baking pan to be sure and keep the mushrooms moist during the cooking process. The pinot noir definitely added even more flavor to them too!
These stuffed mushrooms are super easy to whip up and make for the perfect hot holiday party appetizer.
Skinny Spinach Stuffed Mushrooms
Servings: 12 • Size: 1 Stuffed Mushroom • Calories: 64.7 • Fat: 3.4 g • Carb: 2.7 g • Fiber: 0.5 g • Protein: 3.8 g • Sugar: 0.3 g • Sodium: 140.2 mg
12 Baby Bella Mushrooms
4 Oz. Neufacatel Cream Cheese, Softened
1/2 C. Reduced Fat Shredded Italian Cheese Blend
Salt & Pepper to Taste
10 Oz. Frozen Chopped Spinach, Thawed
1 Tbsp. Light Butter, Cubed
1/4 C. Red Wine (Gloria Ferrer Pinot Noir)
1 Tbsp. Reduced Fat Grated Parmesan Cheese
Preheat the oven to 350 degrees F.
Clean and separate the mushroom caps from the stems; chop the stems and set them aside along with the caps.
Beat together the 4 Oz. cream cheese, 1/2 C. shredded cheese, salt and pepper to taste until well combined.
Add in the 10 Oz. chopped spinach, and chopped stems of the mushrooms.
Spoon the spinach mixture into the mushroom caps to divide evenly.
Add the 1 Tbsp. butter and 1/4 C. red wine into the bottom of a baking dish.
Arrange the mushrooms in the baking dish and top with the 1 Tbsp. grated parmesan.
Place the pan into the oven to bake for about 30 minutes - depending on the size of your mushrooms - mine were all pretty big.
Once done, remove from the oven and serve right away. Enjoy!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.