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Stuffed Portobello Mushrooms (funghi Ripieni) Recipe

Ingredients

How to make it

  • Preheat oven to 380°F/ 190°C. Bake for roughly 40 minutes.
  • Wipe the mushrooms clean, cut the mushrooms stems at the base, finely chop them and set them aside. Slice the garlic and sauté it in two tablespoons of simmering oil. Once the garlic is lightly golden add the chopped mushrooms stems and let it cook for a few minutes when cooked, take them off the heat and set aside.
  • In a clean mixing bawl add the onions finely chopped, the bread crumb and the cheeses and mix together. Add the cooked mushrooms stems, the tomatoes paste and the lightly bitten eggs as well as the salt, pepper and paprika.
  • I add the seasoning to the eggs to make sure they get mixed to the stuffing evenly.
  • Divide the stuffing equally between the two mushroom cups, add a few slices of fontina cheese on top of the stuffing and bake the mushrooms.
  • Serve on a bed of fresh lettuce.

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The Cook

Pinchofsaffron San Francisco, CA

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