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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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This recipe comes from Saveur magazine. We tried it, and it's wonderful! Ingredients:
18 large white mushrooms |
3 tbsp. extra-virgin olive oil |
salt |
1⁄4 cup marsala |
1 1⁄2 cup fresh bread crumbs |
1 cup grated pecorino romano |
2 tbsp. finely chopped parsley |
1 garlic clove, minced |
freshly ground black pepper |
Directions:
1. 1. Preheat oven to 375°. Remove and coarsely chop stems from mushrooms, reserving caps. Heat olive oil in a large, deep, nonstick skillet over medium-high heat. Add chopped mushrooms, season with salt, and cook, stirring occasionally, until mushroom mixture is dry, about 5 minutes.
2. 2. 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. Mix thoroughly.
3. 3. Place mushroom caps in a single layer (rounded side down) on a greased cookie sheet. Spoon filling mixture into caps, drizzle with extra-virgin olive oil, season with pepper and bake until golden, 30–45 minutes. Serve warm.
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