Funghi Porcini Ripieni
Nutrition
Calories: 314 kcalCarbohydrates: 54 gProtein: 21 gFat: 16 gSaturated Fat: 12 gCholesterol: 68 mgSodium: 497 mgFiber: 12 gSugar: 9 gVitamin A: 10.65 IUCalcium: 297 mgIron: 10 mg
Ingredients
- 1/2 lb porcini mushrooms of any shape plus 4 medium same size porcini mushrooms
- 2 each Garlic cloves
- 1 tbsp fresh marjoram 1/4 tsp dried
- 2 tbsp finely chopped fresh parsley
- 3 oz parmigiano-reggiano cheese
- ΒΌ cup dry bread crumbs plain
- 1 dash salt to taste
- 1 dash pepper to taste
- 1 whole egg slightly beaten
- 1 teaspoon extra-virgin olive oil as needed
Instructions
- Clean and chop the 1/2 lb mushrooms and place in a bowl; add the garlic, marjoram, parsley, cheese, breadcrumbs, salt, and pepper, and mix well.
- Add the egg and blend thoroughly until of a thick, homogeneous consistency.
- Separate the stems from the caps of the 4 mushrooms; hollow out just enough of the cap to form somewhat of a bowl in which to place the filling. Chop what you have removed from the hollow and add to the filling, blending thoroughly.
- Fill the mushroom caps with the filling, spreading it carefully so that it creates an even layer across the cap.
- Sprinkle the caps with oil, and place in a 400 degree oven for 20 minutes.
- Serve hot.