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Tuscan Stuffed Mushrooms
Tender Stuffed Mushrooms filled with buttery breadcrumbs, pine nuts, kale, fennel, Parmesan cheese, and sun-dried tomato pesto.
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 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 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 sea salt or kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup mascarpone cheese*
Topping
1 cup mascarpone cheese*
2 tablespoons Alessi Sun Dried Tomato Pesto
Alessi Pine Nuts, to garnish each mushroom
Instructions
- Carefully remove the stems from mushrooms. The mushrooms should be about an ounce each, less when stem is removed. Dice the stems small and set aside.
- Place mushroom caps opening side up in a baking dish and pour the marsala wine over each. Set this aside while you work on the stuffing.
- Preheat oven to 375 degrees F.
- In a large sauté pan heated to medium high heat, place one tablespoon of the olive oil.
- Add the diced mushroom stems as well as the chopped fennel and sauté for 3 minutes stirring occasionally.
- Add the remaining tablespoon of olive oil, the chopped kale and minced garlic and sauté for two additional minutes then remove from heat and set aside.
- In a large bowl place bread crumbs, Parmesan cheese, Alessi Pine Nuts, Alessi Sun Dried Tomato Pesto, salt, pepper and mascarpone cheese. Stir with a wooden spoon or spatula until well mixed.
- Divided the filling between the 20 mushroom caps, pressing the filling into the mushroom cavity and mounding high. Bake uncovered for 25 minutes.
- While mushrooms are baking, make topping by mixing the mascarpone cheese with the Alessi Sun Dried Tomato Pesto stirring until smooth. Place mixture in a pastry bag fitted with a small star tip and refrigerate until needed.
- Transfer baked mushroom caps to a serving platter using a spoon to lift each one out. Allow to cool slightly, then use the pastry bag to add a rosette of topping to each mushroom. Add a final sprinkle of Alessi Pine Nuts over the top. Serve immediately.
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Notes
*Note: For this recipe (including the topping) you will need two 1.75 ounce jars of Alessi Pine Nuts, and two 3.5 ounce jars of Alessi Sun Dried Tomato Pesto and two 8 ounce containers of mascarpone cheese.
Find it online: https://www.afamilyfeast.com/tuscan-stuffed-mushrooms/
