Stuffed Mushrooms Barese Style
Latecomers to the family gathering don’t stand a chance – these stuffed mushrooms will disappear quickly off the dinner table!
INGREDIENTS:
2 pkgs. Large stuffing mushrooms
Dry marsala
1 pkg. Pepperidge Farm Seasoned Stuffing
4 oz. sharp provolone cheese
½ c. grated romano cheese
1 onion
4 cloves garlic, crushed
Olive oil
1 tsp. Oregano
1 tsp. Basil
1 tsp. Parsley plus additional parsley for garnishing
Salt
Pepper
PREPARATION:
- Add olive oil to skillet pan.
- Chop onion and add to pan with crushed garlic. Sautee on medium heat until translucent.
- Clean mushrooms and remove stems. Trim woody ends off stems and discard. Cut stems in half and add to skillet. Add salt. Cover skillet with lid and cook for about 5 minutes or until mushroom stems are soft.
- Add contents of skillet to food processor and process until combined.
- Add stuffing mix, cheeses, seasonings and half cup marsala at a time. Puree, continuing to add marsala until ingredients form a paste. Use a spoon to fill centers of mushrooms with stuffing.
- Place mushrooms in a pan greased with olive oil.
- Drizzle marsala on top of mushrooms and cover with aluminum foil.
- Bake mushrooms for 30 minutes at 325 F.
- Remove foil and broil mushrooms for a few minutes to brown the tops. (Keep an eye on them to avoid burning them).
Serve mushrooms with juices from pan drizzled on top.
