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Stuffed mushrooms Funghi ripieni

  • I love Italian Food
  • Mar 11, 2016
  • 1 min read

INGREDIENTS: mushrooms, 8 sausage, 5,29 oz grated Parmesan, 3 tbs chopped parsley , 1 tbs salt and pepper, to taste extra virgin olive oil, 1 tbs

METHOD: Clean mushrooms and cut the stem off, leaving the caps whole. Chop the stems and put them in a pan with oil and crumbled sausage. Cook untill done, add parsley, salt and pepper to taste. Put the caps on a baking tray and pour the filling in each one, enough to fill the caps. Sprinkle with Parmesan and bake for 15-20 minutes at 350°F

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