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Ingredients: 18 large white mushrooms 3 tbsp. extra-virgin olive oil Salt 1/4 cup marsala 1 1/2 cups fresh bread crumbs 1 cup grated pecorino romano 2 tbsp. finely chopped parsley 1 clove garlic, minced Freshly ground black pepper Instructions: 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. 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. 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. |
