Stuffed Marsala Mushrooms


Photo: flickr user Kricket
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Ingredients

18 large white mushrooms
3 tablespoons extra-virgin olive oil
Salt
1/4 cup marsala
1/2 cup fresh bread crumbs
1 cup grated pecorino romano
2 tablespoons finely chopped parsley
1 garlic clove, minced
Freshly ground black pepper

Preparation

1
Preheat oven to 375°.
2
Remove and coarsely chop stems from mushrooms, reserving caps.
3
Heat olive oil in a large, deep, nonstick skillet over medium-high heat.
4
Add chopped mushrooms, season with salt, and cook, stirring occasionally, until mushroom mixture is dry, about 5 minutes.
5
Slowly add marsala. Cook until marsala has evaporated, about 2 minutes, then remove from heat and stir in bread crumbs. Set aside to cool, then add pecorino romano, parsley and garlic.
6
Mix thoroughly.
7
Place mushroom caps in a single layer (rounded side down) on a greased cookie sheet.
8
Spoon filling mixture into caps, drizzle with extra-virgin olive oil, season with pepper and bake until golden, 30–45 minutes. Serve warm.

Tools

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Tags:

Vegetarian
starter

Yield:

4 to 6 servings

Added:

Thursday, December 10, 2009 - 5:05pm

Creator:

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