Bertolli

Charlotte Soups Recipe List

Luce Ristorante and Bar

214 N.Tryon Street Suite J, Charlotte (Uptown), NC 28202
704-344-9222

FUNGHI RIPIENI

4 Servings

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

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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