Best Mushrooms I Funghi Fritti Col Formaggio Parmigiano Recipes

Mushrooms - I Funghi Fritti Col Formaggio Parmigiano image

Provided by Baby Kato

Categories Vegetable

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 3

8 mushrooms, Portabello, sliced thinly
1/4 cup parmesan cheese, grated
2 -3 tablespoons butter

Steps:

Heat a medium size frying pan, add the butter.
When pan is ready, add the sliced mushrooms and cook for approximately 5 minutes.
When ready sprinkle with parmesan cheese.
Mangiare!

Nutrition Facts : Calories 171.5, Fat 15.3, SaturatedFat 9.5, Cholesterol 41.5, Sodium 296.1, Carbohydrate 2.9, Fiber 0.7, Sugar 1.6, Protein 7.2

Funghi alla Fiorentina (Seared Mushrooms with Wilted Arugula) image

Provided by Giada De Laurentiis

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

3 tablespoons olive oil
8 ounces mushrooms, such as royal trumpets, cleaned and cut into 1-inch pieces
Kosher salt
1/2 cup dried cranberries
1/3 cup chopped toasted walnuts
4 cups packed baby arugula

Steps:

Heat a straight-sided medium skillet over medium-high heat. Add the oil; heat for another minute. Add the mushrooms and 1/2 teaspoon salt, and cook, stirring occasionally, until golden brown on all sides, about 5 minutes. Stir in the cranberries and walnuts; cook 1 minute more. Turn off the heat, add the arugula and another 1/4 teaspoon salt, and toss gently with the mushroom mixture to wilt.

Sheet-Pan Mushroom Parmigiana image

Provided by Hetty McKinnon

Time 30m

Yield 4 servings

Number Of Ingredients 9

10 ounces cherry or grape tomatoes, halved (1 pint)
2 garlic cloves, finely chopped
Extra-virgin olive oil
Kosher salt and black pepper
8 portobello mushrooms, stems removed
3 cups store-bought or homemade marinara sauce
3 cups (12 ounces) shredded low-moisture mozzarella
1 cup panko bread crumbs
1/2 cup (1/2 ounce) basil leaves, finely chopped, plus more leaves for topping

Steps:

Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.