Stuffed Marsala Mushrooms

 
 

During the holiday season everyone talks about how busy they are. There are many gatherings to attend and we always want to bring the perfect party snack. Stuffed mushrooms are great because they can be made ahead. Anything that saves you time during the holidays is a must! These Marsala Mushrooms pack an unexpected punch. They are definitely a stand out version of a traditional favorite.

As you make the effort to make the season bright, make sure you thank God that you have friends and family to be busy with!

Stuffed Marsala Mushrooms

These mushrooms are a great make-ahead appetizer for holiday parties! My friends, family, and even co-workers agreed!

ingredients

mushroom marinade

  • 1 c olive oil

  • 1/2 c balsamic vinegar

  • 1/2 c soy sauce (use low-sodium)

  • 3 garlic cloves, minced

  • 1/4 c marsala

  • 4 springs thyme

  • 1/4 tsp ground black pepper

  • 1/4 tsp kosher salt

  • 28 mushrooms (28 give or take, depends upon the size) *make sure you reserve the mushroom stems

filling

  • 2 shallots, chopped

  • 2 garlic cloves, chopped

  • 1/2 c italian bread crumbs

  • 1/2 c grated parmesan

  • 2 Tbsp fresh parsley, chopped

  • 1/3 c olive oil

instructions

marinade

  1. Preheat oven to 400 degrees. In a bowl, whisk together the first 8 ingredients. Remove the stems from the mushrooms and reserve. Place the mushrooms gills side up in a glass baking dish. Pour the marinade over the mushrooms and let them sit for at least four hours.

filling

  1. In a saute pan add 1 tablespoon of olive oil on medium heat.

  2. Chop the mushroom stems and add them to the saute pan. Saute until they start to brown about 3-4 minutes.

  3. Add in the chopped garlic and saute for another minute more. Then add in the shallots, stirring often. After another 3 minutes turn off the heat. Transfer to a bowl and let cool.

  4. Add the parmesan, bread crumbs, parsley, 2 tablespoons of olive oil, salt, and pepper to taste. Blend the ingredients together.

  5. Spoon the filling into the mushroom cavities. Arrange on a rimmed baking sheet. Drizzle some of the marinade over the mushrooms.

  6. Roast for 15 minutes, until they begin to soften. Then pull the mushrooms out and sprinkle some more parmesan cheese on top. I have even used smoked gouda and they turned out well! Then put them back in the oven for another 15 minutes or until you see the cheese start to get brown.

RECIPE NOTES: Make sure when "washing" the mushrooms you do not submerge them in water. Take a damp paper towel and wipe them off. Mushrooms absorb water and it will make the dish watery.

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