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+ servings
stuffed mushroom
5 from 2 votes
Print Recipe

Panko-Crusted Stuffed Mushrooms

with Marsala-Caper Sauce
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: Italian, American
Keyword: vegetable, vegetarian, Side Dishes
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
  • 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
    stuffed mushroom
  • 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