Fontina and Parmesan-Stuffed Mushrooms With Marsala and Oregano

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READY IN: 20mins
Recipe by Rhiannon and Matt

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

Ingredients Nutrition


  1. Preheat oven to 225°C.
  2. Remove stems from mushrooms and chop, then brush mushroom caps with olive oil and place on a lightly greased oven tray.
  3. 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.
  4. Remove from heat and stir in oregano, parmesan and fontina.
  5. Spoon into mushroom caps and roast for about 8-10 minutes or until lightly browned and cooked.
  6. Serve with a crispy salad.

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