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Catholic Recipe: Funghi alla Parmigiana (Mushrooms Parmesan)

    INGREDIENTS

  • 1 pound large mushrooms
  • 4 tablespoons vegetable oil, divided
  • 1/2 onion, chopped,
  • 1 garlic clove, crushed
  • 1/3 cup bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped parsley
  • 1/8 teaspoon oregano
  • 1/2 teaspoon salt

    • Details

  • Serves: 6
  • Prep Time: 45 minutes
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Italy

DIRECTIONS

Clean mushrooms; separate caps from stems; chop stems fine; reserve stems for use in filling. Place caps in greased 1 1/2-quart casserole; reserve.

Heat 2 tablespoons oil in skillet. Add stems, onion, garlic. Sauté 10 minutes. Combine bread crumbs, cheese, parsley, oregano and salt; add to skillet. Cook 2 minutes. Pile mixture into mushroom caps. Sprinkle with remaining 2 tablespoons oil. Bake 20 minutes at 400°.

Yield, 6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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