A simple, quick and delicious supper. Large Portobello mushrooms are stuffed with eggs, pecorino cheese, parsley and garlic and then roasted.Thirty minutes or so later they emerge from the oven with a light, cheesy crust and still juicy underneath. I had them with some prosciutto crudo and a little fennel and roquette salad. This recipe comes from Puglia, the heel of Italy, homeland of amazing vegetables and excellent vegetarian food and I have adapted it from one by food journalist Alessandro Molinari Pradelli, author of many notable cookery books. A liberal hand with the oil is what makes this humble dish stand out.
Funghi al forno alla pugliese/roasted stuffed mushrooms Puglia-style
I used 4 large Portobello mushrooms,/300 g and I think this is the right amount for two people,
Portobello mushrooms, 300g (Molinari Pradelli recommends ceps… well, who wouldn’t?), peeled and stem removed
egg, one, well beaten
Pecorino, grated, 25 g
garlic, 1 clove, reduced to a pulp
parsley, chopped, 3 tablespoons
unflavored lightly toasted breadcrumbs, a couple of tablespoons
extravirgin olive oil, a generous ammount
Place the mushrooms in an oven dish and drizzle olive oil all over them, outside and inside. Salt lightly.
Mix the beaten egg, parsley, garlic and pecorino cheese. Fill the caps with this mixture shower them with the breadcrumbs. Drizzle some extra olive oil in a cris-cross fashion.
Place in a preheated oven (200° C) for approximately 20-30 minutes until a light golden crust has formed Let them settle for ten minutes before eating them. The cheesy bits stuck to the pan are the cook’s treats, of course.