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. Continue reading “Funghi al forno alla pugliese (roasted stuffed mushrooms Puglia-style)”
