Sicilian Stuffed Mushrooms
24 large Crimini Mushrooms (about)
½ loaf of a Rustic Country Bread
3 cloves garlic
1 small bunch Fresh Italian Parsley
1 cup Fresh Spinach Leaves
¾ cup Marsala Wine (sweet of dry)
4 tablespoons Olive Oil (plus some for drizzling)
3/4 cup grated Parmesan Cheese
Salt and Black Pepper, to taste
Preheat oven 375 degrees.
Remove stems from mushrooms and place them in food processor, with 2 cloves of the garlic, finely chop. Add the 4 tablespoons of olive oil to large sauté pan and place over medium/high heat. Sauté chopped mushroom stems and garlic for about 5 minutes then add the ¾ cup of Marsala wine. Simmer the mushroom and wine mixtures for another 3-5 minutes, to reduce liquid by half, and remove from heat to cool. Cut bread into small pieces and place in food processor along with parsley, spinach, remaining garlic clove and some salt (just a little) and pepper. Process until the bread mixture is finely chopped and a beautiful green color. Place bread mixture in bowl with the ¾ cup Parmesan cheese and add the chopped mushroom mixture, stir well. Align mushroom caps on lightly oiled sheet pan and fill each cap with a large dollop of the bread mixture. Slightly compact mixture to over fill the mushroom caps. Drizzle with a little more olive oil and bake for 30-45 minutes until well browned and crispy. Serve warm or at room temperature.