Stuffed Mushrooms

Name: Stuffed Mushrooms (Funghi Ripieni)
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 tablespoons olive oil; 2 tablespoons dried breadcrumbs; 5 tablespoons fresh breadcrumbs; 12 open-cap mushrooms, about 4 cm (1½ in) in diameter; 1 tablespoon chopped fresh marjoram; 2 eggs; 4 tablespoons freshly grated Parmesan cheese; ½ garlic clove, very finely chopped

Funghi Ripieni

Preparation info

Makes
12

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

Mushrooms are a much-loved seasonal speciality all over Italy, including the South. Recently the cultivated mushroom has been gaining popularity, especially when composing a decent selection of antipasti.

Ingredients

12 open-cap mushrooms, about 4 cm (1½ in) in diameter
5 tablespoons

Europe
Italy
Starter
Vegetarian

Method

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

Remove and discard the mushroom stalks. Mix together the fresh breadcrumbs, garlic, cheese, eggs, marjoram and salt and pepper and use to stuff the mushroom caps. Place the mushrooms stuffed-side up on an oiled baking tray. Sprinkle