Mushrooms I Funghi Fritti Col Formaggio Parmigiano Food

TORTELLINI AI FORMAGGI WITH PROSCIUTTO AND PEAS

Tortellini Ai Formaggi With Prosciutto and Peas image

Simple and delicate, Tortellini ai Formaggi with Prosciutto and Peas is a delicious and easy dish to prepare for a romantic evening meal.

Provided by - Carla -

Categories One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces cheese tortellini
1/4 cup water, reserved from cooking pasta
2 tablespoons butter
2 garlic cloves, minced
1/4 lb prosciutto, sliced into thin strips
1 cup heavy cream
1 pinch nutmeg, freshly grated
1/4 cup parmesan cheese, freshly grated
3/4 cup frozen baby peas, thawed
salt and pepper

Steps:

Cook tortellini according to package directions.
Melt butter in skillet and cook garlic for 1 minute.
Add Prosciutto and cook for 2 minutes.
Add heavy cream and bring to a simmer.
Add nutmeg and simmer until cream is thickened and reduced by half.
Stir in 1/4 cup Parmesan and peas.
Stir in reserved cooking liquid and tortellini and toss to coat.
Season to taste with salt and freshly ground black pepper.
Serve and enjoy!

MUSHROOMS - I FUNGHI FRITTI COL FORMAGGIO PARMIGIANO

Mushrooms - I Funghi Fritti Col Formaggio Parmigiano image

I have not tried this yet, but this simple dish sounds delicious. This was taken from an Italian web site for our ZTW 7 tour of Italy.

Provided by Baby Kato

Categories Vegetable

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 3

Ingredients

8 mushrooms, Portabello, sliced thinly
1/4 cup parmesan cheese, grated
2 -3 tablespoons butter

Steps:

Heat a medium size frying pan, add the butter.
When pan is ready, add the sliced mushrooms and cook for approximately 5 minutes.
When ready sprinkle with parmesan cheese.
Mangiare!

Nutrition Facts : Calories 171.5, Fat 15.3, SaturatedFat 9.5, Cholesterol 41.5, Sodium 296.1, Carbohydrate 2.9, Fiber 0.7, Sugar 1.6, Protein 7.2

STUFFED MUSHROOMS PARMESAN (FUNGI ALLA PARMIGANA)

Stuffed Mushrooms Parmesan (fungi Alla Parmigana) image

Make and share this Stuffed Mushrooms Parmesan (fungi Alla Parmigana) recipe from Food.com.

Provided by Kim D.

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb mushroom, with caps
2 tablespoons olive oil
1/4 cup chopped onion
2 cloves garlic, finely minced
1/3 cup dry breadcrumbs
3 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon oregano

Steps:

Grease a shallow baking pan, large enough to hold the mushrooms in a single layer.
Clean mushrooms.
Cut off stems and save.
Place mushrooms in prepared pan, cut side up.
Finely chop mushroom steams.
Heat oil in skillet and saute steams, onion and garlic.
Cook slowly until onions and garlic have slightly browned.
Add the bread crumbs, Parmesan, parsley, salt and oregano; Mix well.
Scoop spoonfuls of mixture onto each mushroom.
Sprinkle a little olive oil on top of mushrooms.
Bake at 400°F for 15-20 minutes or until mushrooms are tender and tops are slightly brown.

EUGENIA'S FUNGHI AL FORNO

Eugenia's Funghi Al Forno image

Mushroom lover's delight! I got this one from an Italian friend, and my bellissimo ("most handsome") husband adores it! Sop up the juices with a wonderful crusty bread. For a great garlic kick, serve with "My World Famous Caesar Salad."

Provided by Coca7434

Categories One Dish Meal

Time 25m

Yield 6 appetizers, 4 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup chopped fresh parsley
6 cloves minced garlic
1 teaspoon hot red pepper flakes
1 1/2 lbs assorted fresh mushrooms
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 1/2 cups freshly grated parmigiano-reggiano cheese

Steps:

Mix first three ingredients together in a small bowl.
Clean mushrooms (DO NOT WASH- BRUSH ANY RESIDUE OFF), and be sure to cut off any thick stems.
In another bowl, whisk together olive oil, vinegar and salt until well blended.
Toss mushrooms in vinaigrette to lightly coat.
Transfer coated mushrooms to a baking sheet, being certain to spread into one layer, stem side down.
Sprinkle mushrooms with parsley mixture.
Top with grated Parmigiano-Reggiano.
Bake in 400 degree oven for 10 minutes, or until just tender.
If using portabello mushrooms, bake in 375 degree oven for 15 minutes.
Plate up and be sure to serve with juices for mopping up.

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