Stuffed Mushrooms
(“Funghi Ripieni”)
This is the recipe of the stuffed mushrooms we prepared at our restaurant, Joe’s of Avenue U. It was my wife who suggested to use the inside of fresh bread instead of the muddica (toasted breadcrumbs), and her advice surely helped to better the taste and quality of this nosh.
The stuffed mushrooms are a delicate and elegant antipasto with enough nourishment to be used as a contorno (side dish).
Ingredients
- 12 large mushrooms
- 2 oz. of butter (1/2 stick)
- 2 tablespoons of olive oil
- 1 leek rinsed and finely chopped
- 4 dry porcini mushrooms, soaked in water (optional)
- 1/2 loaf of Italian bread, take the inside and soak it in milk
- 3 tablespoons of grated parmesan cheese
- ½ cup of fresh Italian parsley- chopped
- 2 tablespoons of toasted pinoli (pine nuts)
- Salt and pepper
- Roasted red pepper, saffron or paprika for garnish
The Mushrooms
With a dry cloth, wipe the mushrooms; remove stems, mince them and set aside.
Lay mushroom’s caps in an oiled shallow pan. Sprinkle with salt and pepper.
Dice the butter and divide it in the mushroom’s caps.
The Stuffing
Sautee 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.
Cook for about 5 minutes.
Squeeze out excess milk from bread and chop it small before adding it to the mixture. Sautee for 3 minutes.
Remove from flame and add the cheese (optional), parsley and the pinoli.
Salt and pepper to taste.
The Making
Stuff the mushroom caps and 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.
On Christmas we add cooked chopped spinach to the stuffing to create with the red of the roasted pepper, the colors of the holiday.
