Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Stuffed Mushrooms Au Gratin
Stuffed Mushrooms Au Gratin
(Funghi Ripieni Gratinati)
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
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 430F (220C) 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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