I love me some chicken Marsala, so I thought I would try to make an appetizer along those lines. I also love stuffed mushrooms, so it was a perfect marriage.

First of all, I go to the liquor store and get the real Marsala wine.  That stuff in the grocery store just doesn’t cut it.  Unless of course, you live in a city/state that can actually sell liquor in the grocery store.  Mine doesn’t allow such convenient things, as the city owns all the liquor stores.  It seems to be quite lucrative for them.

Now, I have done this recipe as below in the kitchen, but if you choose you can also do it on the grill.  I covered my flat grill pan with aluminum foil to keep them from leaking down, and I also didn’t pre-bake the mushrooms.  There is enough dry heat in the grill to make them lose their moisture without being mushy at the end.  I cooked them for probably 30 minutes on medium heat.

I, of course, did not get pictures, since we had guests over.  One of these days I will get some pictures and update this post.  I have made it several times and it is a winner!

Chicken marsala stuffed mushrooms
Recipe Type: Appetizer
Cuisine: American
Author: Stacy CK
Prep time:
Cook time:
Total time:
Serves: 6-8
This is an tasty and filling appetizer that can also be a main dish with a side salad.
Ingredients
  • 1 package ground chicken
  • 1 shallot, diced
  • 2-3 garlic cloves, minced
  • 1/4 cup Marsala wine (I used sweet)
  • 4 oz cream cheese
  • 1/2 cup breadcrumbs
  • 1/2 cup shredded Asiago cheese
  • 2 packages of mushrooms (I got the big ones)
  • olive oil
  • salt and pepper, to taste
Instructions
  1. Start out by roasting your mushrooms in a 350 degrees oven for 40 minutes. This is going to get all the juices out of them and shrink them down. Clean them up, put some olive oil, salt, pepper and splash of Marsala wine on them. Get them all covered and put in a jelly roll pan and roast.
  2. Meanwhile, sauté the onions for about 5 minutes. Add the garlic and mix around for about a minute and then add the ground chicken. Get that good and cooked, then add in the Marsala wine, cream cheese and Asiago cheese. Get everything mixed together and then put in the fridge to cool down and harden up a bit. It is easier to pack the mushrooms when it is more moldable.
  3. Take the mushrooms out of the oven, if they are full of liquid dump that off, and then pack with the stuffing. Put them back on the jellyroll pan and bake at 400 degrees for 20 minutes. While that is baking, boil down 1/2 cup Marsala wine until it is reduced by half. Add 1 TBSP butter. When mushrooms are done, plate them up and pour the sauce over the top.
  4. Enjoy the yumminess. 🙂