Baked Mushrooms
Italian Name: Funghi Ripeni

1 lb (18-20) medium-size mushrooms
2 tbsp butter
1 tbsp olive oil
1 garlic clove, minced or pressed
1 tbsp chopped fresh parsley
1/2 tsp salt
1/8 tsp thyme leaves
1/8 tsp oregano leaves
1/4 cup soft bread crumbs
1/4 cup shredded parmesan cheese
dash of ground nutmeg
dash of pepper

Carefully remove stems from mushrooms; reserve caps and chop stems finely.

In a medium-size frying pan, over medium heat, place butter and oil. When butter is melted, add chopped mushroom stems and cook, stirring, until juices have evaporated and mushrooms are lightely browned. Mix in garlic, parsley, salt, thyme, oregano, pepper, nutmeg, and crumbs; remove from heat.

Mound equal amounts of cooked mixture into mushroom caps, and sprinkle evenly with Parmesan cheese.

Place caps in a greased shallow baking pan. Bake, uncovered, in a 400 degree oven for 20-25 minutes or until cheese is lightly browned.

Makes 18-20 appetizers.
Posted by Donna on Thursday, March 04, 2004 at 12:49 AM
Filed in: Ethnic • ◊ Permalink


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