Stuffed Mushrooms

by0| PUBLISHED Jun 18, 2007 8:00 AM
Stuffed Mushrooms

SERVES 6 - 8

Yield: serves 6-8


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


  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.