FUNGHI RIPIENI (STUFFED MUSHROOMS)
This is Bianca Stravato's low calorie, low-fat family recipe for what non-Italians call 'stuffed mushrooms'. Bianca grew up on a farm in Calabria, and came to Australia when her family migrated here in 1964. As she says "We cook the same here that we did in Italy. We keep our traditions. It was harder in the early days because there weren't many Italian delis or shops". How different things are now as I post this recipe for the 2005 Zaar World Tour: Italian recipes have now been thoroughly integrated into C21st Australian cuisine. I found this recipe in the Leggo's Golden Anniversary Cookbook.
Provided by bluemoon downunder
Categories Rice
Time 50m
Yield 12 funghi ripieni, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice in boiling water until cooked al dente and drain.
- While the rice is still hot, stir in the mozarello cheese, garlic, herbs parmesan cheese and 1/2 cup pasta sauce.
- Clean the mushrooms, remove the stems, and fill each mushroomwith the rice mixture and place on a lightly greased baking tray.
- Spoon the remaining pasta sauce over each mushroom and sprinkle with mozarello cheese.
- Bake in a pre-heated oven at 200°C for 15 minutes or until golden brown.
Nutrition Facts : Calories 148.5, Fat 4.2, SaturatedFat 2.1, Cholesterol 11.4, Sodium 246.2, Carbohydrate 21.5, Fiber 1, Sugar 3.3, Protein 6
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