Fontina and Parmesan-Stuffed Mushrooms With Marsala and Oregano

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

• Ready In: 20 mins
• 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

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.