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 appetizer 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.
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
½ cup Italian style bread crumbs
½ cup Asiago cheese (grated)
2 garlic cloves (minced)
2 tablespoons fresh Italian parsley leaves (chopped)
Salt and fresh ground black pepper to taste
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 more. Remove from heat and set aside.
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.