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Fontina and parmesan-stuffed mushrooms with marsala and oregano

Lynne Mullins

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Stuffed mushrooms
Stuffed mushroomsMarco Del Grande

Minimum fuss for maximum mouthwatering appeal - that's what we call a mid-week dinner!

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Ingredients

  • 8 large flat mushrooms, peeled

  • 1/2 cup extra virgin olive oil

  • 2 tbsp butter

  • 1/2 red capsicum, finely chopped

  • 2 cloves garlic, finely chopped

  • 1/4 cup marsala

  • 1 tbsp lemon juice

  • salt and cracked black pepper

  • 1 1/4 cups breadcrumbs

  • 2 tbsp coarsely chopped oregano leaves

  • 1/2 cup (40g) grated parmesan

  • 2/3 cup (100g) grated fontina cheese

Method

  1. Preheat oven to 225C.

    Remove stems from mushrooms and chop. Brush mushroom caps with olive oil and place on a lightly greased oven tray.

    Melt butter in a small frying pan over medium heat and add capsicum and garlic and cook for 2-3 minutes. Add mushroom stems, marsala, lemon juice, salt and pepper and breadcrumbs and stir well. Remove from heat and stir in oregano, parmesan and fontina. Spoon into mushroom caps and roast for about 8-10 minutes or until lightly browned and cooked.

    To serve 

    Serve with a watercress and baby beetroot salad (optional).

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