Fontina and Parmesan-Stuffed Mushrooms With Marsala and Oregano

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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