Stuffed Mushrooms

  • Serves

    serves 6-8

SERVES 6 - 8


  • 18 large white mushrooms
  • 3 tbsp. extra-virgin olive oil
  • Salt
  • 14 cup marsala
  • 1 12 cups fresh bread crumbs
  • 1 cup grated pecorino romano
  • 2 tbsp. finely chopped parsley
  • 1 clove garlic, minced
  • Freshly ground black pepper


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.

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