Funghi Ripieni Recipe
Ingredients
| Mushrooms | 16 Large | |
| 4 level tablespoons soft white breadcrumbs | ||
| Onion | 1 Medium, grated | |
| Garlic | 1 Clove (5gm), chopped | |
| Parsley | 1 Tablespoon (Leveled), finely chopped | |
| 3 anchovy fillets, finely chopped | ||
| Olive oil | 4 Tablespoon | |
| Beaten egg | ||
| Ground pepper | 1 To taste | |
Directions
Remove the mushroom stalks and chop finely.
Place the mushrooms on a lightly buttered baking tray.
Put the chopped stalks into a bowl and add the breadcrumbs, onion, garlic, parsley, anchovies and 1 tablespoon (1 1/4T) olive oil.
Bind with a little beaten egg, then season to taste with pepper.
Pile equal amounts on to the mushrooms, then spoon the remaining oil over each.
Cover with foil and cook in the centre of a moderate oven (350°F, Mark 4) for 30 minutes
Place the mushrooms on a lightly buttered baking tray.
Put the chopped stalks into a bowl and add the breadcrumbs, onion, garlic, parsley, anchovies and 1 tablespoon (1 1/4T) olive oil.
Bind with a little beaten egg, then season to taste with pepper.
Pile equal amounts on to the mushrooms, then spoon the remaining oil over each.
Cover with foil and cook in the centre of a moderate oven (350°F, Mark 4) for 30 minutes
Chef
