Recipe

Stuffed Mushrooms Recipe

	Flavorsofitaly / All my dishes 2 years ago This recipe comes from Saveur magazine. We tried it, and it's wonderful! Prep:40m Cook:40m Servings:7	Flavorsofit
	easy

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cooper

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Ingredients

18 large white mushrooms

3 tbsp. extra-virgin olive oil

Salt

1⁄4 cup marsala

1 1⁄2 cup fresh bread crumbs

1 cup grated pecorino romano

2 tbsp. finely chopped parsley

1 garlic clove, minced

Freshly ground black pepper

Directions

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.

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.

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.

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Comments

organicmama 2 years ago said:
These sound great, I have always wanted to try some, I just never have.

sparow64 2 years ago said:
Mmmmm'mmmmm

cooper 2 years ago said:
I also subscribe to Saveur and have made these. Dynamite good. Rated it a 5.

dailypatnews 2 years ago said:
I had tried this before. But done it the chinese yong tau fu style: refer to http://www.grouprecipes.com/15016/taufu-stuff.html

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