The best delicious Funghi Ripiene recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Funghi Ripiene recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Funghi Ripiene.
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4 lg Portobello mushrooms
1 lb Cooked; fresh rock shrimp
-meat, chopped
1/2 c Canned or frozen artichoke
-hearts; drained and chopped
1/2 c Mayonaise
1 ts Worcestershire sauce
1 ts White pepper
1 ts Garlic powder
1 ts Lemon juice
4 tb Dry bread crumbs
Tabasco sauce to taste
1/2 c Freshly grated parmesan
-cheese
Sliced tomato and basil
-sprig; for garnish
by Ty Wells and Kosta Pollichronakis
Preheat the oven to 450 degrees. Line a jellyroll pan with aluminum foil
and set aside. Clean the muchroom caps with a damp paper towel. Discard the
stems or reserve for stock.
In a mixing bowl, combine the rock shrimp, artichoke hearts, mayonaise,
Worchestershire sauce, white pepper, garlic powder, lemon juice, bread
crumbs, and Tabasco sauce. Arrange the mushrooms, top side down on the
prepared pan and stuff the mushrooms with the shrimp mixture. Bake for 5
minutes. Remove from the oven and turn on the broiler.
Sprinkle the parmesan cheese over the shrimp mixture and return to the
broiler until the cheese melts and browns slightly. Arrange the tomato and
basil over the mushrooms and serve.
Yields
1 Servings
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