Another Stuffed Mushroom Recipe

I know there are a thousand stuffed mushroom recipes. I like this one and tend to make it. I think it is versatile because I have added shrimp, crab and other types of cheeses and it always turns out well. I also like the filling because I don't feel like it's too dense.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 10  large mushrooms
• 4  tablespoons butter
• 1⁄4 cup celery, finely chopped
• 1⁄4 cup onion, finely chopped
• 1⁄4 cup dry marsala
• 1⁄4 cup  breadcrumbs
• 1⁄2 teaspoon  italian seasoning
• 1⁄2 teaspoon  garlic salt
• 4  tablespoons parmesan cheese, grated
• 1  egg

Directions

1. Clean mushrooms; remove and chop stem. Place in 13 X 9" pan.
2. Melt 2 Tbs. butter; brush mushrooms inside and out with butter.
3. In a large skillet, heat remaining butter over medium heat and cook stems, celery and onion for 3 minutes or until tender.
4. Add Marsala; simmer 5 minutes or until almost dry.
5. Turn off heat, stir in breadcrumbs, Italian seasoning, garlic salt, 2 Tbs. parmesan cheese and egg.
6. Stuff caps, sprinkle with remaining cheese. (If you feel the need to add additional fat, you can drizzle with melted butter. I don't usually.).
7. Bake in 350 oven for 15 minutes or until cheese melts.