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 entree.
Preheat oven to 350 degrees F. Remove mushroom caps and set aside; mince the stems. Heat olive oil in a small saucepan, and saute stems with garlic over medium heat for about 3 minutes. Remove from heat and stir in parsley, marjoram, bread crumbs, and cheese. Season with salt and pepper. Mound stuffing into mushroom caps. Arrange mushrooms in a lightly buttered 11x7-inch baking pan, pour in wine, and bake for 10 minutes. Then turn the oven to broil and place pan two inches from heat for 1 or 2 minutes, until mushroom tops are golden brown.