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Stuffed Mushrooms (Funci Chini)

Source of Recipe

Saveur


Recipe Link: http://tinyurl.com/8h86h


Papa Andrea’s pillowy mushrooms surprise those who eat them, with flavors that turn from delicately sweet to salty to sharp. Preheat oven to 375°F. Remove and coarsely chop stems from 18 large white mushrooms (about 2 lbs.), reserving caps. Heat 3 tbsp. extra-virgin olive oil in a large, deep, nonstick skillet over medium-high heat. Add chopped mushrooms, season with salt, and cook, stirring occasionally, until mushroom mixture is dry, about 5 minutes. Slowly add 1/4 cup marsala. Cook until marsala has evaporated, about 2 minutes, then remove from heat, and stir in 1 1/2 cups fresh bread crumbs. Set aside to cool, then add 1 cup grated pecorino romano, 2 tbsp. finely chopped fresh parsley, and 1 minced peeled garlic clove. Mix thoroughly. Place mushroom caps in a single layer (rounded side down) on a greased cookie sheet. Spoon filling mixture into caps, drizzle with extra-virgin olive oil, season with freshly ground black pepper, and bake until golden, 30–45 minutes. Serve warm.

Serves 6–8.

From Saveur April 1997, and Vincent Schiavelli.