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
– Little Dani