Stuffed Mushrooms

Name: Stuffed Mushrooms (Funghi Ripieni)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 large open mushrooms; 1 egg; 1 small ripe tomato, skinned and chopped; 25 g (1 oz) fresh bread; 4 tbsp freshly grated Parmesan; 1 garlic clove, chopped; 1 tbsp finely chopped fresh flat-leaf parsley; 1 tbsp olive oil; 1 tbsp dry breadcrumbs; salt and pepper to taste; salt and pepper to taste

Funghi Ripieni

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘For the recipe you can use open cultivated mushrooms or field mushrooms. The stuffing need not be exactly as I suggest, but can vary according to imagination and the ingredients to hand.’

Ingredients

4 large open mushrooms
1 egg
1 small ripe tomato, skinned and chopped

Europe
Italy
Starter
Vegetarian
Mediterranean

Method

Preheat the oven to 220°C/425°F/Gas 7.

Clean the mushrooms. Detach the stalks and chop them coarsely.

To prepare the filling, first beat the egg and mix it with the chopped mushroom stalks, the chopped tomato, the roughly broken-up bread, the Parmesan, garlic, parsley,