September 26, 2010
FUNGHI RIPIENI – STUFFED MUSHROOMS
I find that most of the time when cooking you don’t have to work very hard to make a delicious dish. Sometimes we go to too much trouble to find the most exotic ingredients in order to obtain a unique dish. In the end it doesn’t taste anything like it should, and my palate is not satisfied as it could have been if I had eaten a tasty and simple dish from my mom’s kitchen. I truly believe that the secret to Italian cooking is based on the fact that we use very simple ingredients in wonderful combinations.
I have become more fond of mushrooms in the past few years and I like to use them in many different ways for lots of recipes. This is one of my favorite ways to eat them. My mom taught me this recipe. They really make a perfect appetizer.
- 15 medium-large white mushrooms, stemmed
- 1/2 onion minced
- 1/2 cup Italian-style dried bread crumbs
- 1/4 cup pine nuts
- 1/4 cup black currants ( Zante currants)
- 2 tablespoons chopped fresh Italian parsley
- 1/2 cup grated parmesan cheese
- 1/4 cup small chunks of pecorino romano or caciocavallo chesse
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Clean the mushrooms, carefully break off stems and dry them with a paper towel. Stir the bread crumbs, cheese, onion, black currants, pine nuts, parsley, salt and pepper, and olive oil in a medium bowl to blend. Drizzle a heavy large baking sheet with about 1 tablespoon of olive oil, to coat. Spoon the filling into the mushroom cavities and arrange the mushroom caps on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until lightly browned, about 25 minutes or broil under preheated broiler, with the broiler rack 3 inches below the flame. Allow to brown lightly before serving.