Sun-Dried Tomato Stuffed Mushrooms

Stuffed mushrooms are a cocktail party classic, but most versions end up soggy and forgettable. Portobello mushrooms naturally hold a lot of moisture, and without a high-heat intervention, they will steam under their filling and collapse. Getting the water out first is the secret to a truly great stuffed mushroom.

Grilling the cleaned caps over high heat is the answer. A few minutes per side on a screaming-hot grill or cast-iron grate drives off the excess water, firms up the mushroom, and imparts beautiful char marks along with a deep, smoky flavor. What you are left with is a sturdy, flavorful vessel ready to hold a rich, saucy filling.

A Rich Marsala Wine Filling

Inside each grilled cap goes a gorgeous Marsala wine reduction. Sun-dried tomatoes and garlic are sautéed until fragrant, then a splash of dry Marsala wine hits the hot pan, bubbling and reducing into a thick, glossy, deeply sweet syrup. A final swirl of butter makes the sauce silky and rich.

For a satisfying crunch on top, Panko breadcrumbs tossed in melted butter and toasted until golden are pressed into the cavity of each mushroom before the wine sauce is spooned over. Every bite delivers the contrast of a crispy, buttery topping against a meaty mushroom and that rich, savory Marsala glaze — it is a showstopper.

Jorj Morgan

Sun-Dried Tomato Stuffed Mushrooms

Deeply charred Portobello mushrooms provide a meaty foundation for a luxurious filling of sun-dried tomatoes, bright Marsala wine, and a glossy butter glaze, all crowned with a golden, shatteringly crisp Panko topping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer

Ingredients Method

Ingredients

  

The Structural Topping

• 1 cup Panko breadcrumbs
• 2 tablespoons unsalted butter melted

The Aromatic Sauté

• 2 tablespoons olive oil from the sun-dried tomato jar
• ½ cup julienned sun-dried tomatoes packed in oil
• 4 large garlic cloves minced (about 2 tablespoons)

The Wine Reduction & Finish

• ¼ cup dry Marsala wine
• 2 tablespoons fresh lemon juice from ½ medium lemon
• ½ teaspoon kosher salt
• ¼ teaspoon crushed red pepper flakes
• 2 tablespoons unsalted butter cut into small cubes (for swirling)
• 2 tablespoons fresh parsley finely chopped

The Portobello Foundation

• 8 medium Portobello mushrooms stems and dark gills removed
• 2 tablespoons olive oil
• Kosher salt and coarse black pepper for grilling

Method

 

Toast the Panko

1. Preheat the oven to 350°F.
2. In a small bowl, vigorously mix the Panko breadcrumbs with the 2 tablespoons of melted butter until the crumbs are uniformly coated in fat.
3. Spread the buttered crumbs evenly onto a rimmed baking sheet. Bake until they become deeply golden brown and shatteringly crisp, about 5 to 7 minutes. Remove from the oven and set aside.

The Marsala Reduction Build

1. Heat the sun-dried tomatoes along with 2 tablespoons of their packing oil in a large stainless steel skillet over medium heat.
2. Add the minced garlic and sauté for exactly 1 minute to bloom the aromatics without burning them.
3. Pour the dry Marsala wine into the hot skillet to deglaze, lifting any browned bits from the bottom. Simmer aggressively until almost all of the wine has evaporated into a thick, concentrated syrup, about 3 to 5 minutes.
4. Stir in the fresh lemon juice, kosher salt, and crushed red pepper flakes.
5. Remove the skillet entirely from the heat. Instantly swirl in the 2 remaining tablespoons of cubed butter until it melts into a glossy, emulsified glaze. Stir in the fresh parsley and set the pan sauce aside.

The High-Heat Grill

1. Heat a heavy cast-iron grill pan or an outdoor grill to high heat.
2. Brush the cleaned, trimmed Portobello mushrooms on both sides with the 2 tablespoons of olive oil. Season aggressively with kosher salt and coarse black pepper.
3. Grill the mushrooms cap-side down for 2 to 3 minutes, then flip and grill the underside until the mushrooms are just beginning to soften and develop deep, dark char marks, about 5 minutes total.

Stuff & Serve

1. Transfer the grilled mushrooms, cap-side down, to a large ceramic serving platter.
2. Divide the toasted, buttery Panko breadcrumbs evenly, pressing them heavily into the cavity of each mushroom cap.
3. Carefully spoon the concentrated sun-dried tomato and Marsala wine reduction directly over the breadcrumbs, allowing the buttery sauce to seep into the crispy topping. Serve immediately.