Point Reyes Original Blue, Roasted Red Onion, Proscuitto Wrapped Mushroom Cap

from St. Supéry estate chef Tod Kawachi


3 oz.  Point Reyes Original Blue Cheese

6 each  Large Crimini Mushroom Caps (Portabellini)

3 slices Proscuitto, sliced thin

1 oz  Roasted Red Onion, chopped *see recipe

Black Pepper (to taste)

Salt (to taste)

1/8 tsp Thyme Fresh chopped

1/8 tsp Sage Fresh chopped



Remove the core from the Crimini mushrooms and lightly season insides with salt and pepper. Combine the blue cheese, roasted red onion, black pepper, thyme and sage together. Put a spoonful mound of the bleu cheese mix into the mushroom cap, wrap a piece of long ways cut Proscuitto slice around the mushroom and secure with a skewer or toothpick to hold together. Bake these on a sheet pan in a 375f oven until the cheese has browned and Prosciutto is crisp, approximately 20-25 minutes. Enjoy with St. Supery Dollarhide Elevation.

For the Roasted Red Onion:


1 Small Red Onion

1 sprig Rosemary-fresh

Salt & Black Pepper

2 Tbl St. Supéry Cabernet Sauvignon

1 Tbl Balsamic Vinegar

1 Tbl EVO

Foil Sheet 10”x10”



Peel the red onion, cut into ¼ wedges and place on foil sheet, season with salt and black pepper.  Top with small sprig of fresh rosemary then bring the 4 corners of the foil up open at the top.  Pour in the balsamic vinegar, St. Supery Cabernet wine and evo into the foil pouch and crimp together the foil edges into a pouch shape to seal so no liquid runs out, leaving an air gap above the onion.  Bake this foil pouch on baking sheet in a 375f oven for 25 minutes.  When the onions are roasted soft through, remove from the foil and pour the juices over.

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