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Marjoram Mushrooms

Marjoram Mushrooms
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by in Jan 2004
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Yield: 4 servings

Sweet marjoram’s taste is similar to that of oregano, but sweeter, milder, and slightly balsamic. The leaves and flowers can be used fresh or dried. Like oregano, it dries beautifully, maintaining much of its sweet aroma. Use it to flavor soups, stews, fish, meats, poultry, potatoes and other vegetables, stuffings, eggs, dressings, and marinades. It can also be substituted for oregano in pizza and other Italian foods, but use a bit more.

Serve this as an appetizer or side dish to accompany any entr


  • 12 large white button mushrooms
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons chopped fresh marjoram, or 2 teaspoons dried
  • 1/3 cup bread crumbs
  • 1/4 cup Parmesan cheese
  • salt and freshly ground
  • pepper, to taste
  • 1/2 cup dry white wine


Preheat oven to 350 degrees F. Remove mushroom caps and set aside; mince the stems. Heat olive oil in a small saucepan, and saut
Updated Monday, March 8th, 2004

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