Funghi Ripieni (Stuffed Mushrooms)
photo by kzbhansen
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
12 funghi ripieni
- Serves:
- 12
ingredients
- 250 g arborio rice, cooked according to the packet directions
- 1 cup mozzarella cheese, grated
- 4 garlic cloves, crushed
- 1 tablespoon fresh basil leaf, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon parmesan cheese, grated
- 1⁄2 cup pasta sauce
- 12 large mushrooms
- 1 cup pasta sauce
- 1⁄2 cup mozzarella cheese, grated
directions
- Cook rice in boiling water until cooked al dente and drain.
- While the rice is still hot, stir in the mozarello cheese, garlic, herbs parmesan cheese and 1/2 cup pasta sauce.
- Clean the mushrooms, remove the stems, and fill each mushroomwith the rice mixture and place on a lightly greased baking tray.
- Spoon the remaining pasta sauce over each mushroom and sprinkle with mozarello cheese.
- Bake in a pre-heated oven at 200°C for 15 minutes or until golden brown.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!