Eugenia's Funghi Al Forno |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Mushroom lover's delight! I got this one from an Italian friend, and my bellissimo ( most handsome ) husband adores it! Sop up the juices with a wonderful crusty bread. For a great garlic kick, serve with My World Famous Caesar Salad. Ingredients:
1/3 cup chopped fresh parsley |
6 cloves minced garlic |
1 teaspoon hot red pepper flakes |
1 1/2 lbs assorted fresh mushrooms |
1/2 cup extra virgin olive oil |
2 tablespoons balsamic vinegar |
1/2 teaspoon salt |
1 1/2 cups freshly grated parmigiano-reggiano cheese |
Directions:
1. Mix first three ingredients together in a small bowl.
2. Clean mushrooms (DO NOT WASH- BRUSH ANY RESIDUE OFF), and be sure to cut off any thick stems.
3. In another bowl, whisk together olive oil, vinegar and salt until well blended.
4. Toss mushrooms in vinaigrette to lightly coat.
5. Transfer coated mushrooms to a baking sheet, being certain to spread into one layer, stem side down.
6. Sprinkle mushrooms with parsley mixture.
7. Top with grated Parmigiano-Reggiano.
8. Bake in 400 degree oven for 10 minutes, or until just tender.
9. If using portabello mushrooms, bake in 375 degree oven for 15 minutes.
10. Plate up and be sure to serve with juices for mopping up.
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