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- Stuffed Mushrooms Au Gratin
- (Funghi Ripieni Gratinati)
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Ingredients:
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- 10 large champignon mushrooms
1 clove garlic
Bunch of fresh parsley, cleaned
3 full tablespoons breadcrumbs
4 tablespoons extra virgin olive oil
Salt and pepper
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- Directions:
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- Clean the mushrooms by detaching the stems from the caps with a twisting motion and eliminating the earthy part.
Lightly scrape the rest of the stem.
Take a sharp knife and cut off the outer skin that covers the head of the mushroom.
Dampen a cotton cloth and thoroughly clean the mushroom stems and caps.
Chop the mushroom stems, garlic and parsley.
Mix them in a bowl with a pinch of salt and pepper.
Add the breadcrumbs and olive oil and mix with a fork.
Place a sheet of parchment paper to a baking pan.
Position the mushroom caps on the pan.
Slightly salt and add a few drops of olive oil in the caps.
Fill the caps with the breadcrumb mixture, and pack well.
Bake at 430°F (220°C) degrees for 25-30 minutes, making sure to pack them again with a fork halfway through the cooking.
Serve them warm. Serves 3-4.
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