This recipe is going to knock your socks off and make your skirt fly up!

This is one of my favorite recipe of all times, one of those recipe I could not live without.

I made it for my Thanksgiving dinner and it was a success. My cute, little mushrooms got polished off so fast that I didn’t even have the time to take a photo of the final dish…

Talking about Thanksgiving, I had a great time! It was a long day started at 6 am and finished at midnight and …no,…. I am not kidding!

On top of all the cooking I had to do for our house dinner, my bf asked me to prepare a pie to bring to his office as they were having a small Thanksgiving reception at lunch. The pie had to be ready by 8.30 am, which is when my bf leaves the house to go to work, so I set the alarm at 6, had a quick breakfast and start baking a delicious creamy apple pie (I’ll post the recipe in the next few days) which by 8.30 was nice and baked!

I heard his coworkers appreciated the treat a lot 🙂

Then from about 10 am to 4 pm I have been locked in my kitchen baking, cooking, stuffing….by 7 when ppl started arriving at my house I was exhausted, but the sangria and turkey stuffing helped me recover.

My bf took care of curving the turkey

which he is really good at

Seemed like ppl appreciated to food

We also had a special guest

I had a great time

and I want to thank all the people who spent their thanksgiving with me 🙂

Said that, I’ll stop talking…..let’s make cute, stuffed mushrooms!

Ingredients (for about 6 servings):

• 18 white mushrooms (select the big one)
• 300 g ground pork
• 2 tsp salt
• 1 -2 tsp of sage
• 2-1/2 tbsp Marsala wine
• 5 tbsp extra virgin olive oil
• 1 garlic clove
• 1/2 onion, chopped
• 140 g mascarpone cheese or cream cheese
• 1/2 cup grated Parmesan cheese
• 2/3 cup panko crumbs
• fresh chopped parsley

Carefully wash the mushrooms

Remove the stems from the mushrooms

Chop the stems

In a bowl mix Marsala wine with 2 tbsp of olive oil

Put the mushroom cups in a wide container and toss them with the marsala/oil mixture. Set aside and let marinate while you are preparing the stuffing

Chop onion and mince garlic

In a skillet saute  ground pork with 3 tbsp of oil

Add salt and sage

Cook until completely browned

Next up, add onion and garlic

and the chopped mushroom stems, stir and keep cooking at medium heat for about 5 minutes

now add the panko crumbs, stir to combine

Next up, add mascarpone or cream cheese and slowly mix till the cheese has melted creating a creamy mixture

Turn off the heat, add grated Parmesan cheese

On a baking pan spread the Marsala/oil used to marinate the mushrooms. Dump it all, we don’t wanna lose any drop of that divine mixture

Fill each mushroom generously with the filling

Arrange the mushrooms on baking pan and sprinkle fresh chopped parsley on top. Bake for about 30 min at 180 C or until stuffing is nice and brown

Here is where I miss a shot cause my guests already arrived and I totally forgot about what I was doing. Buy, yeah give these mushrooms a shot and you’ll be able to see with your eyes what they loo (and taste) like.

Each stuffed mushroom provides:

• Calories: 100
• Fat:7.8 g
• Carbohydrates: 1.1 g
• Protein: 6.6 g

Have a nice weekend

Love

– Little Dani