Tuscan Stuffed Mushrooms
Our Tuscan Stuffed Mushrooms will be a delicious addition to any holiday meal or a delicious appetizer to serve at a holiday cocktail party.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at alessifoods.com.
Cooking tools:
- Piping bag
- Baking dish
- Saute pan
- Oven
- Stove
- Mixing bowl
- Wooden spoon
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
- Refrigerator
Ingredients
- 1 1/2 pounds cremini (baby Bella) mushrooms (try to buy 20 uniformly-sized, medium-sized mushrooms)
- 1/2 cup marsala wine
- 2 tablespoons Alessi Extra Virgin Olive Oil, divided
- 1 cup fennel diced small (use white bulb cored and trimmed)
- 2 cups Tuscan kale, ribs removed and leaves chopped small (also called Lacinato kale)
- 1 1/2 tablespoons fresh garlic, minced
- 1 cup Alessi Italian Style Bread Crumbs
- 1 cup freshly grated Parmesan cheese
- 1/2 cup Alessi Pine Nuts, chopped small
- 1/2 cup Alessi Sun Dried Tomato Pesto
- 1 teaspoon Alessi Sea Salt
- 1/2 teaspoon Alessi Black Peppercorns
- 1/2 cup mascarpone cheese
- 2 tablespoons Alessi Sun Dried Tomato Pesto
- Alessi Pine Nuts, to garnish each mushroom
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