Stuffed Baked Mushrooms - {Funghi Ripieni Al Forno}

By á-174942

Ingredients

• 1/2 cup dried porcini mushrooms
• 1 cup cold water
• 16 large mushrooms - (2" wide)
• 5 tablespoons olive oil
• 1 teaspoon minced garlic
• 3 salted anchovies mashed
• 3/4 cup toasted bread crumbs
• 1/3 cup grated Pecorino Romano cheese
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

Place the porcini in a bowl, cover with cold water, and soak for 30 minutes. Drain the porcini, cut them in small pieces, and set aside. Save the soaking water for a soup or sauce.

Wipe the fresh mushrooms with damp paper towels. Remove the stems by twisting them gently; dice stems and set aside. Arrange the mushroom caps on a sheet of aluminum foil on a baking sheet, and set aside.

In a skillet, heat 3 tablespoons of the olive oil. Add the mushroom stems and garlic, and saute until stems are soft and liquid has evaporated. Add the anchovies and porcini, and continue to saute for 1 minute. Remove the mixture to a bowl. Add the bread crumbs, cheese, and salt and pepper. Combine the mixture well and set aside.

Preheat the oven to 350 degrees.

Fill the mushroom caps with some of the filling, mounding it up slightly. Drizzle the remaining olive oil over the mushrooms.

Place a second sheet of aluminum foil over the mushrooms and seal the edges by folding in on the foil. Bake for 25 minutes. Remove the top sheet of foil and bake an additional 5 minutes. Serve immediately.

This recipe yields 8 servings.