I make about a dozen variations of stuffed mushrooms depending on my mood, patience and what’s being served for dinner. If I have some time and am cooking hearty steaks then it is a fontina stuffed white mushrooms. This recipe is a variation of an amazing appetizer from Halls Steak House in Charleston, S.C. It’s a family run business (empire) where you will find Mr. Hall in the bar mingling with the regulars and his two sons greeting you with a handshake and sometimes another one. And maybe one more on top of that.
All quality steak houses will have amazing steaks and they will be cooked properly. If you really think about it, a steak is very easy to prepare if you have a good grill or oven and quality cookware. What makes the difference is their sauces, appetizers and sides. We are not talking about a blooming onion or fried mozzarella sticks but rather hand crafted dishes that are the showing of whether a great meal is ahead.
Here is LPB’s take on one version of stuffed mushrooms.
- 24 large white button mushroom caps
- 1/2 cup extra virgin olive oil
- 1/4 cup Marsala cooking wine
- 8 ounces of prosciutto, finely chopped
- 1/2 cup fresh chives, chopped
- 2 tablespoons rosemary, finely chopped
- 3 tablespoons thyme leaves, finely chopped
- 3 teaspoons of minced garlic
- 1/4 cup mascarpone cheese, room temperature
- 3/4 cup fontina cheese. shredded
- 1/4 cup parmasean cheese, freshly grated
- Turn the oven onto 350 degrees
- Toss the mudrooms in a bowl and mice with the olive oil and marsala wine, sprinkle some kosher salt and pepper on top then place on a rimmed baking sheet and bake for 40 minutes
- Still all the other ingredients together and stuff the mushrooms once they have cooled
- Turn the stove to broil and put mushrooms back in for 5-7 minutes, until the cheese has melted and turned golden brown