I had a handful of mushrooms sitting doing nothing in my fridge so I thought I’d share with you my recipe for funghi ripieni.
I first fell in love with these delicious bite size treats many years ago. They were a very popular starter on the menu at Roberto’s Pizza House, in Hanley, Stoke on Trent. I never got the recipe for them so here’s my own take on the little stuffed mushrooms.
The ingredients are simply, mushrooms, parsley, garlic, breadcrumbs and dry vermouth.
Remove the stalks from the mushrooms and retain half of them, (pop the others into the freezer for adding into soups and stews). Finely chop the stalks with 2 or 3 garlic gloves and fry in a little olive oil.
Add to this breadcrumbs and fresh chopped parsley, then add a good splosh of dry vermouth and keep on the heat for a couple of minutes until the breadcrumbs have browned a little.
When the mixture has cooled use it to fill the mushroom caps. Don’t over-fill them as they’ll shrink during cooking. Pop them into an ovenproof dish with a drizzle of olive oil and bake for 10 minutes at 180 degrees.
This may seem to be a lot of effort for a bite size nibble, but believe me they’re well worth it and only really take a few minutes to prepare. I serve them as a canapé with a buffet or 10 of them make a good sized starter for a dinner party.