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–+ servings

Funghi Porcini Ripieni

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Total Time 45 minutes
Course Appetizers, Side Dishes, Vegetarian
Servings 4
Calories 314 kcal

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
  • ¼ 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.
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