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Stuffed mushrooms – – easy and party perfect

These stuffed mushrooms are always a hit at gatherings. The sweetness from the Marsala hits the palate first followed by a slight sharpness from the cheese. They won’t stay on the platter long.

Serves 8 – 10


  • 20 large white mushrooms
  • 3 tbsp. extra-virgin olive oil
  • Kosher salt
  • 2 – 3 garlic cloves, finely minced, or even pasted
  • 1⁄4 cup Marsala
  • 1 1⁄2 cup fresh bread crumbs (unseasoned Panko works well here)
  • 1 cup grated pecorino romano
  • 2 tbsp. finely chopped parsley (plus more for garnish)
  • Freshly ground black pepper

1. Preheat oven to 375°. Remove stems from mushrooms, reserving caps. Coarsely chop the stems (or pulse in a food processor). 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. Add garlic and continue to cook until just the “raw edge” is removed, being careful not to overly brown or burn.

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 and parsley. Mix thoroughly.

3. Place mushroom caps in a single layer (rounded side down) on a parchment or silpat lined baking sheet. Spoon filling mixture into caps, drizzle with extra-virgin olive oil, season with pepper and bake until golden, 30–45 minutes (NOTE: check them at the 30 minute mark – – if they are beginning to brown too quickly, lower the temperature to 350 but monitor – – remove from oven once dark golden). Finish with a final grind of pepper and a sprinkle of freshly chopped parsley. Serve warm.

Mushrooms cooking down

Mushrooms stuffed and ready for the oven

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