-
-
-
OreganoFromItaly.com
-
-
-
-
CookiesFromItaly.com
-
-
-
-
SilverFromItaly.com
-
-
-
-
OnlyInItaly.com
-
-
People
are Talking!
-
"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
| |
|
|
- Stuffed Mushrooms
- (Funghi Ripiene)
-
|
-
-
Ingredients:
-
- 2 tablespoons extra virgin olive oil
24 large (about 2 inch-diameter) mushrooms, stems removed and chopped, caps reserved
1/2 cup chopped fresh fennel bulb
1/4 cup chopped drained oil-packed sun-dried tomatoes
3 garlic cloves, chopped
1/2 cup grated Fontina cheese or crumbled Gorgonzola cheese
1/2 cup grated Parmesan cheese
1/4 cup (packed) chopped fresh basil
1 large egg
Additional extra virgin olive oil
-
- Directions:
- Preheat oven to 350°F.
Brush 15 x 10 x 2-inch glass baking dish with olive oil.
Heat 2 tablespoons olive oil in heavy medium skillet over medium-high heat.
Add chopped mushroom stems, fennel, tomatoes, and garlic.
Saute until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to medium bowl.
Cool 10 minutes.
Mix in cheeses, then basil.
Season filling to taste with salt and pepper.
Mix in egg.
Arrange mushroom caps in prepared dish, cavity side up.
Brush mushroom cavities lightly with additional olive oil.
Mound filling in mushroom cavities, pressing to adhere.
Bake until mushrooms are tender and filling is heated through, about 25 minutes, and serve. Makes about 24.
|
|
Free
Newsletter!
The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
|
|
| |
|
"Updated Weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- CookiesFromItaly
|
|
