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Funghi Ripieni (Stuffed Mushrooms)

  • 12servings
  • 50minutes
  • 148calories

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Source: australian.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, C
MineralsCopper, Fluorine, Chromium, Calcium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250 g arborio rice , cooked according to the packet directions

  2. 1 cup mozzarella cheese , grated

  3. 4 garlic cloves , crushed

  4. 1 tablespoon fresh basil leaf , chopped

  5. 1 tablespoon fresh parsley , chopped

  6. 1 tablespoon fresh oregano , chopped

  7. 1 tablespoon parmesan cheese , grated

  8. 1/2 cup pasta sauce

  9. 12 large mushrooms

  10. 1 cup pasta sauce

  11. 1/2 cup mozzarella cheese , grated

Instructions Jump to Ingredients ↑

  1. Cook rice in boiling water until cooked al dente and drain.

  2. While the rice is still hot, stir in the mozarello cheese, garlic, herbs parmesan cheese and 1/2 cup pasta sauce.

  3. Clean the mushrooms, remove the stems, and fill each mushroomwith the rice mixture and place on a lightly greased baking tray.

  4. Spoon the remaining pasta sauce over each mushroom and sprinkle with mozarello cheese.

  5. Bake in a pre-heated oven at 200°C for 15 minutes or until golden brown.

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