Sicilian Stuffed Mushrooms

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READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare the bread by taking the inside out of the half-loaf of Italian bread and soak it in milk.
  • For the 12 large mushrooms - with a dry cloth, wipe the mushrooms. Remove the stems and mince the stems and set aside.
  • Lay the 12 mushroom caps in a lightly oiled shallow pan. Sprinkle with salt and pepper. Dice the butter and divide it equally among the mushroom’s caps.
  • The Stuffing - saute diced leek with the olive oil, for about 3 minutes.
  • Drain porcini mushrooms, chop them finely and with the minced stems add them to the leeks. Saute for another 5 minutes.
  • Squeeze out excess milk from bread you had soaking and chop it small before adding it to the leek mixture. Saute another 3 minutes.
  • Remove pan from heat and add the Parmesan cheese, Italian parsley and the pine nuts. Salt and pepper to taste.
  • Stuff the mushroom caps with the bread mixture equally. Bake at 375’ for about 25 minutes.
  • Garnish with a piece of roasted red pepper or a sprinkle of saffron or paprika on each cap.
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