Mushrooms I Funghi Fritti Col Formaggio Parmigiano Recipes

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EUGENIA'S FUNGHI AL FORNO



Eugenia's Funghi Al Forno image

Mushroom lover's delight! I got this one from an Italian friend, and my bellissimo ("most handsome") husband adores it! Sop up the juices with a wonderful crusty bread. For a great garlic kick, serve with "My World Famous Caesar Salad."

Provided by Coca7434

Categories     One Dish Meal

Time 25m

Yield 6 appetizers, 4 serving(s)

Number Of Ingredients 8

1/3 cup chopped fresh parsley
6 cloves minced garlic
1 teaspoon hot red pepper flakes
1 1/2 lbs assorted fresh mushrooms
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 1/2 cups freshly grated parmigiano-reggiano cheese

Steps:

  • Mix first three ingredients together in a small bowl.
  • Clean mushrooms (DO NOT WASH- BRUSH ANY RESIDUE OFF), and be sure to cut off any thick stems.
  • In another bowl, whisk together olive oil, vinegar and salt until well blended.
  • Toss mushrooms in vinaigrette to lightly coat.
  • Transfer coated mushrooms to a baking sheet, being certain to spread into one layer, stem side down.
  • Sprinkle mushrooms with parsley mixture.
  • Top with grated Parmigiano-Reggiano.
  • Bake in 400 degree oven for 10 minutes, or until just tender.
  • If using portabello mushrooms, bake in 375 degree oven for 15 minutes.
  • Plate up and be sure to serve with juices for mopping up.

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