Classic Stuffed Mushrooms with a Twist

Classic Stuffed Mushrooms (Plated)

Did you know that February 4th is National Stuffed Mushroom Day? This is not to be confused with National Mushroom Day, which is celebrated on October 15th of each year.

Stuffed mushrooms are traditionally considered to be an Italian-American dish and are often made with breadcrumbs, Parmesan cheese, herbs and a fair helping of butter or olive oil. There are several types of mushrooms that are easy to stuff including button, crimini and Portobello mushrooms.

This is an easy, unpretentious vegetarian recipe with a twist. Instead of cooking the mushrooms in the oven, I like to sauté them in Marsala wine, stuff them and then let the oven crisp the tops. Serve as a side or an appetizer.

Ingredients:
1 tablespoon butter
4 tablespoons extra-virgin olive oil
12 mushrooms of your choice (2 to 3 inches in diameter)
½ cup sweet Marsala wine
1/2 cup Italian style bread crumbs
1/2 cup Asiago cheese (grated)
2 garlic cloves (minced)
2 tablespoons fresh Italian parsley leaves (chopped)
Salt and fresh ground black pepper to taste

Directions:
Preheat the oven to 400 degrees.

Clean mushrooms and remove the stems. Heat butter and 2 tablespoons of the olive oil in a large pan on medium-high heat. Sauté mushrooms for about 3 minutes on one side turn them over and sauté for 3 minutes more. Reduce heat to medium-low. Add Marsala wine, cover and cook for 4 – 5 minutes. Remove from heat and set aside.

Classic Stuffed Mushrooms (in pan)

In a medium bowl, stir the bread crumbs, cheese, garlic, and parsley together. Stir in 2 tablespoons of the olive oil and salt and pepper to taste. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side (with filling) up. Bake until golden on top, about 15 minutes. Serve while still warm.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
This entry was posted in Appetizers, Sides and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s