Funghi Ripieni

Name: Funghi Ripieni (Stuffed Mushrooms)
Cuisine: Italian
Ingredients: 1 small white onion or shallot, peeled and finely diced; 8 large flat mushrooms, peeled and stalked (keep the stalks); good olive oil; 2 garlic cloves, peeled and finely chopped; a handful of fresh parsley, chopped; 200 g Crisp Breadcrumbs; salt and pepper

Stuffed Mushrooms

Preparation info

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

In contrast to the previous recipe, try and find large mushrooms which still form a natural bowl for the stuffing when you remove the stalks.

Ingredients

8 large flat mushrooms, peeled and stalked (keep the stalks)
good olive oil
1 small white onion or shallot, peeled and finely diced

Europe
Italy
Side dish
Starter
Vegetarian
Mediterranean

Method

Preheat the oven to 180°C/350°F/Gas 4.

Chop the mushroom stalks finely. Heat a little oil in a frying pan over a medium heat, add the onion, and sweat until tender. Add the garlic, parsley and breadcrumbs, then allow to cool. Mix in a little oil and salt and pepper; the mixture