You are here

Funghi Ripieni

admin's picture
  Mushrooms 16 Large
  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

Remove the mushroom stalks and chop finely.
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

Recipe Summary

Difficulty Level: 
Bit Difficult

Rate It

Your rating: None
Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

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 mg76.6%

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


Funghi Ripieni Recipe