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| FUNGHI RIPIENI |
| 4 Servings |
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| Ingredients |
12 each Stuffing Mushrooms
1 pint Button Mushrooms, cleaned and chopped
1/2 each Yellow Onion, diced small
5 each Garlic Cloves
1/2 c White Wine
1/2 c Gorgonzola, crumbled
1/4 c Sundried Tomato, diced small
1/2 lb Baby Spinach, julienne
1/4 c Prosciutto Cotto, (boiled slicing ham)
1 c Bread Crumbs
1/4 c Parmesan Cheese
1/4 c Romano Cheese
1 t Dry Oregano
1 t Dry Basil
1 T Fresh Chopped Parsley
1 c Extra Virgin Olive Oil |
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| Method |
| Wipe mushroom caps clean and season with salt, pepper and
oil.
Place on baking sheet.
Heat a large sauté pan and sauté the onions, garlic and
chopped mushrooms together in 1/2 the oil until they start
to carmelize.
Deglaze with white wine and reduce until dry.
Add all other ingredients, mix together well and season with
salt and pepper to taste.
With a teaspoon, stuff mushroom caps and mix generously.
Bake in 375 degree oven for 15 to 25 minutes. |
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