I really, really, really love stuffed mushrooms. As good as they are with cheese in them, I think these are just as delicious. The wine gives them a lot of flavor! These are great with or without the red bell pepper, but I prefer it.
Stuffed Mushrooms w/ Marsala Wine
Adapted from this recipe from vegweb.com.
12-16 large button mushrooms, washed, stemmed and stems reserved
2 tablespoon extra virgin olive oil
2 tablespoon vegan Marsala, Sherry or Port
3/4 cup finely ground bread crumbs, soft
1/4 cup finely chopped red bell pepper
2 Tablespoons finely chopped scallions
1 tablespoon finely chopped fresh parsley
2-3 cloves garlic, chopped finely
salt and fresh pepper to taste
1) Preheat oven to 375 F (190c). Finely chop the cleaned and reserved mushroom stems.
2) Heat 1 tablespoon of the oil in a non-stick skillet over medium-high heat. Add the stems, red pepper, and scallions, stirring occasionally until most of the liquid from the veggies has evaporated. Add marsala carefully and cook, stirring occasionally till most of it has evaporated. Remove from heat. Add the bread crumbs, parsley, garlic, salt and pepper. Stir well to combine, add a bit more oil if mixture is too dry.
3) Lightly oil a baking sheet. Spoon the filling evenly into the caps and place in a single layer on the baking sheet. Drizzle the tops with the remaining oil. Bake for about 30 mins, or until lightly browned. Allow to cool before serving.