Sicilian Stuffed Mushrooms

By michele080478

Ingredients

• 18 large (about 2 lbs.) white mushrooms
• Extra-virgin olive oil
• ¼ cup Marsala wine
• 1 ½ cups, fresh bread crumbs (Panko work well too!)
• 1 cup grated Pecorino Romano
• 2 Tbsp. fresh Italian parsley, finely chopped
• 1 clove garlic, peeled and minced
• Freshly ground black pepper
• Pinch of salt
• marsala or white whine

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 375°F. Remove stems and coarsely chop them, reserving the caps. Heat 3 tablespoons of olive oil in a large, deep, non-stick skillet over medium-high heat. Add chopped mushrooms to the heated oil, season with salt, and cook, stirring occasionally. Cook until mushroom mixture is dry, about 5 minutes. Slowly add Marsala. Cook until Marsala has evaporated, about 2 minutes, then remove from heat and stir in the bread crumbs. Set aside the bread crumb mixture to let cool, and then add Pecorino Romano, parsley, and garlic. Mix thoroughly.

Place mushroom caps in a single layer (rounded side down) on a greased cookie sheet. Spoon mushroom filling into caps, drizzle with olive oil, season with pepper, and bake until golden brown, about 30-45 minutes. Arrange mushrooms on serving platter and drizzle with more marsala and oil on top & in mix