If you like stuffed mushrooms in a sauce, as opposed to the breadcrumbed type of garlic mushroom, you'll like this dish.
30 closed cup mushrooms
Half a bottle of White Zinfandel wine
200g slightly salted butter
1/2 a block of lactofree cheese
Melt butter and add 1 tablespoon of garlic
Add a quarter of the bottle of wine and bring to the boil. When reduced a little add another quarter of the bottle and boil the alcohol off.
Meanwhile, Peel the mushrooms and allow 6 per person. Put the stalks and remaining mushrooms in a bowl.
Add a quarter of the cheese block (grated) to the bowl, add the tomato and 1 tsp of garlic puree. Blend with a stick blender. Add natural breadcrumbs to get a good consistency for stuffing.
Fill each mushroom with the filling and top with golden breadcrumbs and the remainder of the grated cheese
Turn the sauce off and add 1 tsp of natural breadcrumbs. Taste and add more garlic if required.
Pour the sauce around, not over, each serving of mushrooms. Fill each dish to about hallway up the sides of the mushrooms.
Cover with foil and cook for about 20 minutes until the mushrooms are cooked through.