Chicken Marsala Stuffed Mushrooms

I've been really into Marsala lately.

I bought a couple bottles of good marsala wine the other day, and I've been using it at record speed in my cooking.  Pasta, pizza, stews, sauces... and now as the key ingredient in a delicious appetizer.

With summer here, I have found myself doing a lot of entertaining at my house for family and friends.  We have been hanging out outside, sitting by the fire pit, grilling tons of food and snacking on lots of easy to assemble appetizers.  Everything about our summer is centered around ease and comfort.

This stuffed mushroom recipe is a little bit more work-intensive than your average tray-full of charcouterie,  But, it's so worth it when you see people platefuls of these little babies because they love them so much.

The taste is so reminiscent of a good plate of Chicken Marsala with the mushroom and wine flavors.  A little crunch from breadcrumbs and a little tang from the cheese, and you've got the recipe for a warm, unique and full-of-flavor appetizer!

Chicken Marsala Stuffed Mushrooms

 

2 tbsp olive oil

15-20 fresh mushrooms

2 tbsp finely diced white onion

1 tsp minced garlic

2 tbsp butter

1/2 cup Italian seasoned Panko bread crumbs

1 4oz. can chicken

2 tbsp shredded parmesan cheese

2 tbsp marsala wine

Salt & Pepper to taste

 

 

Preheat oven 400F.

 

Remove stems from mushrooms and finally dice them.  Place mushroom tops on a greased baking sheet upside down.

 

Cook mushroom stems and onion in a skillet in olive oil over medium heat for 3-5 minutes.

 

Add garlic and cook an additional minute.  Remove from heat.

 

Stir breadcrumbs, chicken, cheese, wine and seasoning into the onion mixture.  Spoon the mixture into the mushroom caps.

 

Bake 15 minutes.