I love this recipe. I call it my magic recipe. I am not a huge fan of mushrooms but I do add them to my recipes now and then for that meaty flavor. But this one is different. I call this my magic appetizer because I can take some mushroom caps and with a few ingredients make them taste like a steak dinner! That is exactly what these taste like. I mean to the point, where if you close your eyes you wouldn’t know the difference. These are that good. You can thank me later!
Mozzarella Stuffed Mushrooms
12 large fresh mushrooms
1/2 cup finely chopped onion
1 tablespoon olive oil
1 tablespoon parsley
1/2 teaspoon dried basil
1/3 cup Marsala cooking wine
1 cup shredded whole milk Mozzarella cheese
1/4 cup grated Parmesan cheese
Do not rinse mushrooms. Take a dry damp towel and gently wipe them clean. Remove stems from mushrooms and set the caps aside. Coarsely chop stems and set aside.
Add olive oil to a large skillet set on medium heat. Saute the mushrooms and onions for about 5 minutes or until tender. Stir in parsley, basil and the cooking wine.
Continue to cook for about 10 minutes on low heat until wine is absorbed. Stir constantly. Remove from heat and allow to cool for about 5 minutes.
Stir in both cheeses until melted. Fill mushroom caps with cheese mixture and place in on a parchment lined baking sheet.
Add a little more Mozzarella cheese and sprinkle a pinch of basil and parsley on top of each mushroom.
NOTE: You may also use an 8 x 8 inch baking dish if you find it easier.
Bake at 350 degrees for about 15 minutes or until cheese is hot and bubbly.
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