Fontina and Parmesan-Stuffed Mushrooms With Marsala and Oregano

Name: Fontina and Parmesan-Stuffed Mushrooms With Marsala and Oregano
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 8 large flat mushrooms, peeled; 1/2 cup extra virgin olive oil; 2 tablespoons butter; 1/2 red capsicum, finely chopped; 2 garlic cloves, finely chopped; 1/4 cup marsala; 1 tablespoon lemon juice; salt and black pepper; 1 1/4 cups breadcrumbs; 2 tablespoons oregano leaves, coarsely chopped; 1/2 cup grated parmesan cheese; 2/3 cup grated Fontina cheese

Submitted by Rhiannon and Matt

"I found this recipe in The Age newspaper's Epicure section. Looks YUM!"

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Ready In:: 20mins
Ingredients:: 12
Serves:: 4

ingredients

8 large flat mushrooms, peeled
¹⁄₂ cup extra virgin olive oil
2 tablespoons butter
¹⁄₂ red capsicum, finely chopped
2 garlic cloves, finely chopped
¹⁄₄ cup marsala
1 tablespoon lemon juice
salt and black pepper
1 ¹⁄₄ cups breadcrumbs
2 tablespoons oregano leaves, coarsely chopped
¹⁄₂ cup grated parmesan cheese
²⁄₃ cup grated Fontina cheese

directions

Preheat oven to 225°C.
Remove stems from mushrooms and chop, then 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.
Serve with a crispy salad.

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RECIPE SUBMITTED BY

Rhiannon and Matt

My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting. We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :) The link on this page will take you to my YouTube channel which has slide-show videos of my pics, featuring some amazing street art around Melbourne. I think it's rude to leave 1 star ratings! To me it's like eating someones cooking then saying "ERGH!" to their face!! :D So we don't give 1 star ratings. If we really don't like something, then it's no stars & a description of why it didn't live up to our expectations, or we may just remove the recipe from our cookbook & leave it at that. We like cross-promoting recipes in our reviews, to share combinations that work, recipes that inspire & methods people may not have thought of. We can't help but put something of ourselves into each recipe we try <img src=http://i335.photobucket.com/albums/m445/mliss29/vegn%20swap/vegnswap.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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