Stuffed Mushrooms

Name: Stuffed Mushrooms
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 18 large white mushrooms; 3 tbsp. extra-virgin olive oil; Salt; 1 ⁄ 4 cup marsala; 1 1 ⁄ 2 cups fresh bread crumbs; 1 cup grated pecorino romano; 2 tbsp. finely chopped parsley; 1 clove garlic, minced; Freshly ground black pepper

Serves
serves 6-8

SERVES 6 - 8

Ingredients

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

ADVERTISEMENTAD

Instructions

Step 1

Preheat oven to 375°. Remove and coarsely chop stems from mushrooms, reserving caps. Heat olive oil in a large, deep, nonstick skillet over medium-high heat. Add chopped mushrooms, season with salt, and cook, stirring occasionally, until mushroom mixture is dry, about 5 minutes.

Step 2

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. Mix thoroughly.

Step 3

Place mushroom caps in a single layer (rounded side down) on a greased cookie sheet. Spoon filling mixture into caps, drizzle with extra-virgin olive oil, season with pepper and bake until golden, 30-45 minutes. Serve warm.