Funghi Ripieni Recipe
Mushrooms stuffed with sausage, spinach, fontina cheese, and prosciutto in a sherry wine reduction.
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Ingredients
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Stuffed Mushrooms
Method
Preparation
- 1
Prepare the Mushrooms
Preheat the oven to 375°F (190°C). Clean the mushrooms and remove the stems. Set the caps aside and finely chop the stems.
- 2
Cook the Filling
In a skillet, heat olive oil over medium heat. Add minced garlic and chopped mushroom stems, cooking until softened. Add the sausage and cook until browned. Stir in the chopped spinach, cooking until wilted. Mix in diced prosciutto and season with salt and black pepper. Remove from heat and let cool slightly.
- 3
Combine Ingredients
In a mixing bowl, combine the sausage mixture with grated fontina cheese and half of the grated parmesan cheese. Mix well.
- 4
Stuff the Mushrooms
Fill each mushroom cap generously with the stuffing mixture, packing it in lightly.
- 5
Bake the Mushrooms
Arrange the stuffed mushrooms on a baking sheet. Pour sherry wine around the mushrooms and sprinkle the remaining parmesan cheese on top. Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the cheese is bubbly.
- 6
Garnish and Serve
Once baked, remove from the oven and sprinkle with fresh parsley before serving.
