Stuffed Marsala Mushrooms
By: Yuna Wu
Published: Thursday, December 10, 2009 - 5:05pm

Ingredients




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

Preparation

1 Preheat oven to 375°. 2 Remove and coarsely chop stems from mushrooms, reserving caps. 3 Heat olive oil in a large, deep, nonstick skillet over medium-high heat. 4 Add chopped mushrooms, season with salt, and cook, stirring occasionally, until mushroom mixture is dry, about 5 minutes. 5 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. 6 Mix thoroughly. 7 Place mushroom caps in a single layer (rounded side down) on a greased cookie sheet.  8 Spoon filling mixture into caps, drizzle with extra-virgin olive oil, season with pepper and bake until golden, 30–45 minutes. Serve warm.