Unlock a new Cook's Country recipe each month — exclusively at nakedwines.com

Unlock a new Cook's Country recipe each month — exclusively at nakedwines.com

Great meals and great wines have something in common — they’re made with love, and meant to be shared.

Nakedwines.com and Cook's Country from America's Test Kitchen have partnered to bring you the best recipes from 11 Cook's Country seasons. Now you can get special access to viewers' all-time favorite meals, like Stuffed Mushrooms with Bacon and Blue Cheese, Texas Thick-Cut Pork Chops and classics like Spice-Crusted Steak — each paired with an exclusive independent wine for that perfect finishing touch.

Photo credit: Kevin White


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What we're eating (and drinking) this month:

Stuffed Mushrooms with Bacon and Blue Cheese

Pair these tender, cheese-filled appetizers with rich Argentine Malbec

These cremini hors d'oeuvres are carefully roasted and browned, then filled with an aromatic mixture of sautéed mushroom stems, garlic and wine. Crumbled blue cheese binds the filling together and brightens these stuffed appetizers’ earthy, savory flavors. Once stuffed, these mushrooms only need a brief stint in the oven before they’re ready for the buffet!

Strong, flavorful blue cheese is the perfect match for a complex red wine, like Mauricio Lorca’s award-winning Malbec.

Air date: March 2019

Photo Credit: Joe Keller

Stuffed Mushrooms with Bacon and Blue Cheese

Serves 8 to 10

Pair these tender, cheese-filled appetizers with rich Argentine Malbec

From our partners at:

Why this recipe works:

Too often these hors d’oeuvres are leathery and dried out with bland, watery filling. To get rid of excess moisture before stuffing, we roast the mushrooms gill side up until their juice is released and they’re browned; then we flip them gill side down to let the liquid evaporate. The result is a meaty-textured mushroom ready for stuffing. To create the filling, we chop the mushroom stems in the food processor and sauté them with garlic and wine. Cheese binds the filling together, and a final hit of acid brightens the earthy, savory flavor. Once stuffed, the mushrooms need only another brief stint in the oven before they’re ready for the buffet.


  • 24 large white mushrooms (1 3/4 to 2 inches in diameter), stems removed and reserved
  • 2 tablespoons olive oil
  • 1/4 teaspoon table salt
  • 1/4 teaspoon black pepper, divided
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • 2 slices bacon, chopped fine
  • 1/4 cup dry white wine
  • 1 ounce blue cheese, crumbled (1/4 cup)
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon cider vinegar


Try cremini instead of white mushrooms.

  1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil. Toss mushroom caps with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in large bowl. Arrange caps gill side up on prepared sheet and roast until juice is released, about 20 minutes. Flip caps and roast until well browned, about 10 minutes; set aside.
  2. Meanwhile, pulse reserved stems, shallot, garlic, and 1/8 teaspoon pepper in food processor until finely chopped, 10 to 14 pulses. Cook bacon in 8-inch nonstick skillet over medium heat until crispy, about 5 minutes. Add stem mixture to skillet and cook until golden brown and moisture has evaporated, about 5 minutes. Add wine and cook until nearly evaporated and mixture thickens slightly, about 1 minute. Transfer to bowl and let cool slightly, about 5 minutes. Stir in blue cheese, chives, and vinegar. Season with salt and pepper to taste.
  3. Flip caps gill side up. Divide stuffing evenly among caps. Return caps to oven and bake until stuffing is heated through, 5 to 7 minutes. Serve.
    • Rich, Argentine Malbec with structure, concentration and deep violet notes (a credit to the Uco Valley vineyards where 60% of the fruit comes from) and ample fruitiness (typical of the Medrano Malbec vineyards that make up 40% of the wine).

    • Mauricio's been Angel-funded since his 2009 vintage, so his growers let him control every little part of their vineyards from pruning to picking – and he's figured out every step from pressing, fermenting, bottling and storage to impress the socks off every Angel who sips the wine.

    • Stock up because Mauricio's Malbec is a suave, delicious treat and it will take your juicy steak or grilled burger to the next level.

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