Fontina and Parmesan-Stuffed Mushrooms With Marsala and Oregano Recipe
I found this recipe in The Age newspaper's Epicure section. Looks YUM!
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Ingredients
- 8 large flat mushrooms, peeled
- 1/2 cup extra virgin olive oil
- 2 tablespoons butter
- 1/2 red capsicum, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 cup marsala
- 1 tablespoon lemon juice
- salt
- black pepper
- 1 1/4 cups breadcrumbs
- 2 tablespoons oregano leaves, coarsely chopped
- 1/2 cup grated parmesan cheese
- 2/3 cup grated Fontina cheese
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