Funghi Ripieni Stuffed Mushrooms Food
BAKED MUSHROOMS STUFFED WITH RICOTTA (FUNGHI AL FORNO RIPIENI DI RICOTTA)
This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.
Provided by Jamie Oliver
Categories Starters Jamie's Italy Vegetables Christmas Italian Mushroom
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat your oven to 220ºC/425ºF/gas 7.
- Put your ricotta into a bowl with the lemon zest, chilli and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan.
- Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper.
- Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture.
- Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden - about 15 minutes.
- Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.
Nutrition Facts : Calories 68 calories, Fat 4.9 g fat, SaturatedFat 2.6 g saturated fat, Protein 4.5 g protein, Carbohydrate 1.4 g carbohydrate, Sugar 0.9 g sugar, Sodium 0.4 g salt, Fiber 0.5 g fibre
FUNGHI RIPIENI (STUFFED MUSHROOMS)
This is Bianca Stravato's low calorie, low-fat family recipe for what non-Italians call 'stuffed mushrooms'. Bianca grew up on a farm in Calabria, and came to Australia when her family migrated here in 1964. As she says "We cook the same here that we did in Italy. We keep our traditions. It was harder in the early days because there weren't many Italian delis or shops". How different things are now as I post this recipe for the 2005 Zaar World Tour: Italian recipes have now been thoroughly integrated into C21st Australian cuisine. I found this recipe in the Leggo's Golden Anniversary Cookbook.
Provided by bluemoon downunder
Categories Rice
Time 50m
Yield 12 funghi ripieni, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice in boiling water until cooked al dente and drain.
- While the rice is still hot, stir in the mozarello cheese, garlic, herbs parmesan cheese and 1/2 cup pasta sauce.
- Clean the mushrooms, remove the stems, and fill each mushroomwith the rice mixture and place on a lightly greased baking tray.
- Spoon the remaining pasta sauce over each mushroom and sprinkle with mozarello cheese.
- Bake in a pre-heated oven at 200°C for 15 minutes or until golden brown.
Nutrition Facts : Calories 148.5, Fat 4.2, SaturatedFat 2.1, Cholesterol 11.4, Sodium 246.2, Carbohydrate 21.5, Fiber 1, Sugar 3.3, Protein 6
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