Fontina and Parmesan-Stuffed Mushrooms With Marsala and Oregano |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I found this recipe in The Age newspaper's Epicure section. Looks YUM! Ingredients:
8 large flat mushrooms, peeled |
1/2 cup extra virgin olive oil |
2 tablespoons butter |
1/2 red capsicum, finely chopped |
2 garlic cloves, finely chopped |
1/4 cup marsala |
1 tablespoon lemon juice |
salt and black pepper |
1 1/4 cups breadcrumbs |
2 tablespoons oregano leaves, coarsely chopped |
1/2 cup grated parmesan cheese |
2/3 cup grated fontina cheese |
Directions:
1. Preheat oven to 225°C.
2. Remove stems from mushrooms and chop, then brush mushroom caps with olive oil and place on a lightly greased oven tray.
3. Melt butter in a small frying pan over medium heat and add capsicum and garlic and cook for 2-3 minutes. Add mushroom stems, marsala, lemon juice, salt and pepper and breadcrumbs and stir well.
4. Remove from heat and stir in oregano, parmesan and fontina.
5. Spoon into mushroom caps and roast for about 8-10 minutes or until lightly browned and cooked.
6. Serve with a crispy salad.
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