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This recipe is a good one. You can modify it to suit your own
tastes. I personally am not a mushroom fan, but I do like these.
Maybe it's all the olive oil and butter.
I do not have exact measurements, this recipe is from my mother
who got it from her mother in law from Italia (Italy). This
is very common for Italians not to have exact measurements,
but that's ok, just wing it. If throwing a party, use my antipasto
recipe for another appetizer!
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Appetizers - depends on number of mushrooms
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Ingredients |
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Italian Name |
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button mushrooms |
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prataioli |
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onion chopped |
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cipolla |
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breadcrumbs |
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pane grattugiato |
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salt and pepper |
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sale and pepe |
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butter (not margerine) |
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burro |
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chopped parsley (organic is
more flavorable if you have it) |
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prezzemolo |
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grated romano cheese (or parmasian) |
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formaggio Romano |
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extra virgin olive oil (just
keep the whole bottle handy) |
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olio extra vergine di oliva |
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Baking pan |
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Instructions |
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| 1. |
Wash mushrooms thoroughly
and pat dry with paper towels |
| 2. |
Preheat oven to 350
degrees. |
| 3. |
Cut off stems and
chop up fine. |
| 4. |
Fry in 1/2 olive oil,
1/2 butter, and the chopped onion. |
| 5. |
Add breadcrumbs and
parsley until almost dry. |
| 6. |
Add 1 TBLSP grated
cheese, plus dash of salt and pepper (for sensitive stomachs
try white pepper) |
| 7. |
Mix together and fill
the mushrooms on a baking pan. |
| 8. |
Top with butter and
sprinkle with olive oil. |
| 9. |
Bake at 350 for 1/2
to 3/4 hour. Serve warm. |
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Tip:
Try variations with the parsley by adding oregano (oregano
is very strong and can be overpowering so use carefully). |
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Side Dish Suggestions:
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not applicable |
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This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2009. To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
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