Eugenia's Funghi Al Forno

READY IN: 25mins
Recipe by Coca7434

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."

Top Review by brad boroughs

I was given a box of various types of wild mushrooms( Yellow Feet, Black Trumpet, Miatake etc). I used this recipe for an office lunch and the staff loved it. I did add a little more Balsamic to coat better. Otherwise it was great. I did use the "good Balsamic", I didn't think the Trader Joes would do it justice.

Ingredients Nutrition

Directions

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

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