Funghi ripieni

Funghi ripieni

Stuffed mushrooms

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
12 large mushrooms
6 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
80g fresh breadcrumbs
2 tablespoons parsley, chopped, plus extra to serve
60g ham, finely chopped
2 tablespoons parmesan cheese, grated
freshly ground black pepper
salt

Method

  1. Remove and chop mushroom stems. Heat 3 tablespoons oil in a small saucepan and fry onion and garlic gently for 5 minutes. Stir in breadcrumbs and fry for 2–3 minutes until crisp. Add parsley, mushroom stems, ham, cheese, salt and pepper. Mix well.
  2. Lightly oil the bottom of a shallow ovenproof dish then arrange mushrooms, cup sides up, in a single layer in dish. Spoon a little filling into each mushroom and sprinkle liberally with oil. Cover loosely with baking paper and bake in a preheated moderately hot oven for 20–30 minutes. Sprinkle with parsley before serving.
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