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Funghi Ripieni Recipe
|Soft white breadcrumbs||4 Tablespoon (Leveled)|
|Onion||1 Medium, grated|
|Garlic clove||1 Small, chopped|
|Finely chopped parsley||1 Tablespoon (Leveled)|
|Anchovy fillets||3 , finely chopped|
|Olive oil||4 Tablespoon|
|Egg||1 , beaten|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 921 Calories from Fat 623
% Daily Value*
Total Fat 70 g108%
Saturated Fat 10.4 g52%
Trans Fat 0 g
Cholesterol 229.9 mg
Sodium 1727.2 mg72%
Total Carbohydrates 54 g18.1%
Dietary Fiber 8.8 g35.2%
Sugars 17 g
Protein 28 g56.4%
Vitamin A 21.9% Vitamin C 62.6%
Calcium 23.2% Iron 33.3%
*Based on a 2000 Calorie diet
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