Baked Mushrooms Stuffed With Ricotta Funghi Al Forno Ripieni Di Ricotta Recipes
FUNGHI RIPIENI (STUFFED MUSHROOMS)
This is Bianca Stravato's low calorie, low-fat family recipe for what non-Italians call 'stuffed mushrooms'. Bianca grew up on a farm in Calabria, and came to Australia when her family migrated here in 1964. As she says "We cook the same here that we did in Italy. We keep our traditions. It was harder in the early days because there weren't many Italian delis or shops". How different things are now as I post this recipe for the 2005 Zaar World Tour: Italian recipes have now been thoroughly integrated into C21st Australian cuisine. I found this recipe in the Leggo's Golden Anniversary Cookbook.
Provided by bluemoon downunder
Categories Rice
Time 50m
Yield 12 funghi ripieni, 12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 148.5, Fat 4.2, SaturatedFat 2.1, Cholesterol 11.4, Sodium 246.2, Carbohydrate 21.5, Fiber 1, Sugar 3.3, Protein 6
ALL-IN-ONE-BAKED MUSHROOMS
A great midweek meal or weekend breakfast baked in one tray to save the washing up
Provided by Good Food team
Time 30m
Number Of Ingredients 4
Steps:
- Heat oven to 220C/fan 200C/gas 7. Drizzle a little olive oil over the base of a ceramic baking dish, then pop in the mushrooms.
- Drizzle with the remaining oil and seasoning. Bake for 15 mins until soft, then remove from the oven.
- Tuck the ham slices around the mushrooms to create little pockets. Crack the eggs into the pockets, then return to the oven for 10 mins until the egg white is set and the yolk is still a little runny. Serve scooped straight from the dish. Great with baked beans and chips.
Nutrition Facts : Calories 379 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.79 milligram of sodium
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