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Categories:
button mushrooms Parmesan scallion fresh basil Marsala wine butter salt fresh ground black pepper bacon garlic cream cheese caesar salad dressing freshly grated Pecorino Romano cheese flat leaf parsley cayenne pepper
Viewed: 62 - Published at: 9 years agoIngredients
- 36 large button mushrooms or 36 large baby portabella mushrooms
- 1 cup parmesan and roasted garlic salad dressing (We used Newman's Own)
- 34 cup minced scallion
- 1 tablespoon fresh basil, minced
- 14 cup dry marsala wine or 14 cup sherry wine
- 3 tablespoons butter
- salt, to taste
- fresh ground black pepper, to taste
- 3 slices bacon
- 3 minced garlic cloves
- 8 ounces cream cheese, softened
- 12 cup creamy caesar salad dressing (We used Newman's Own)
- 1 cup freshly grated pecorino romano cheese or 1 cup parmesan cheese
- 14 cup fresh flat leaf parsley, minced
- 12 teaspoon cayenne pepper or 12 teaspoon crushed red pepper flakes
Method
- Remove stems from mushrooms; mince stems and set aside.
- Mix Parmesan and Roasted Garlic Dressing with wine, basil and 1/4 cup of the scallions.
- Place the mushroom caps in a single layer, in a large, flat dish.
- Spoon the dressing mixture over them and stir to coat.
- Melt butter in a large skillet over medium-high heat.
- When butter is hot, add the mushroom caps in a single layer, cap side down.
- Cook without stirring for 4-5 minutes, or until mushrooms are nicely browned.
- Turn over, salt and pepper to taste, then turn off heat and set aside.
- Fry bacon in a second medium-sized skillet until crisp.
- Drain bacon on paper towels, then crumble.
- Discard all but 2 tablespoons of the bacon grease.
- Return skillet with bacon grease to stove on medium-high heat, and stir in the mushroom stems, garlic, and any remaining scallions.
- Stir-fry until scallions are limp, about 2-3 minutes.
- Turn off heat, and mix in cream cheese, Newman's Own Creamy Caesar Dressing, grated cheese, parsley and red pepper flakes.
- Stuff mushroom caps with this mixture, and top with bacon.
- Place mushrooms on a round, ovenproof platter and put under the broiler for 1-2 minutes, just until filling browns slightly.
- May be served hot, warm or at room temperature.
