Panko-Crusted Stuffed Mushrooms
with Marsala-Caper Sauce
Servings: 4 people
Calories: 340kcal
Ingredients
- 4 portobello mushrooms
- 2 eggs beaten
- ½ cup flour
- ¾ cup Panko breadcrumbs
- Vegetable oil for frying
- 2 roasted peppers sliced
- 3 oz smoked mozzarella
- 2 cups baby spinach
- 1 tbsp olive oil
Marsala Caper Sauce
- 1 tbsp salted butter
- 1 tbsp shallots minced
- ¼ cup capers drained
- ¾ cup Marsala wine
- ¼ cup heavy cream
- ⅛ tsp cracked black pepper
Instructions
- preheat oven to 375
- Clean mushrooms with a damp paper towel
- dredge mushroom in flour then egg then breadcrumb
- heat ½ inch of vegetable oil in a deep frying pan
- fry mushrooms until breadcrumb is golden
- drain on paper towel
- put mushrooms on baking sheet
- In a seperate pan saute spinach in olive oil until just wilted
- put spinach on top of mushrooms
- lay a slice of roasted pepper over spinach then top with sliced smoked mozzarella
- bake in oven for 10 minutes
Marsala Caper Sauce
- melt butter in pan and saute shallot until light brown
- add capers and cook 1 minute
- add Marsala wine and let simmer for 2 to 3 minutes
- add heavy cream and pepper. Simmer until coats back of spoon
- Spoon sauce over mushrooms before serving
Nutrition
Serving: 1mushroom | Calories: 340kcal | Carbohydrates: 32g | Protein: 13g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 127mg | Sodium: 604mg | Potassium: 527mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1990IU | Vitamin C: 5mg | Calcium: 175mg | Iron: 3mg