Stuffed Mushrooms
From flavorsofitaly 17 years ago
- 40 minutes to make
- Serves 7
This recipe comes from Saveur magazine. We tried it, and it's wonderful!
Ingredients
- 18 large white mushrooms shopping list
- 3 tbsp. extra-virgin olive oil shopping list
- salt shopping list
- 1⁄4 cup marsala shopping list
- 1 1⁄2 cup fresh bread crumbs shopping list
- 1 cup grated pecorino romano shopping list
- 2 tbsp. finely chopped parsley shopping list
- 1 garlic clove, minced shopping list
- Freshly ground black pepper shopping list
How to make it
- 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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The Rating
Reviewed by 4 people-
I also subscribe to Saveur and have made these. Dynamite good. Rated it a 5.
cooper
in Philadelphia loved it
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