Medici Mushrooms

 

One of the charms of Italy is certainly its food.

This appetizer is found in many little family-run

trattorias in Renaissance Florence and whether

it is consumed in a grand palazzo or at a sidewalk

table with two chairs, it captures the essence of

our favorite city on the Arno.

16 baby portobello mushroom caps, stems reserved and minced

2 green onions, thinly sliced

1 teaspoon of garlic, minced

½ cup of olive oil

½ pound of prosciutto, chopped

1 teaspoon of fresh basil, minced

1 teaspoon of fresh oregano, minced

1 tablespoon of parsley, minced

½ teaspoon of cayenne pepper

¾ cup of white wine

Bread crumbs as needed

Grated parmesan

Saute mushroom stems, onions, and garlic in olive oil

until tender. Add next six ingredients, stirring for about

three minutes. Incorporate breadcrumbs until consistency

resembles cooked oatmeal. On an oiled foil-covered

baking sheet, place the mushroom caps and stuff with

the mixture, sprinkling parmesan cheese liberally over

each cap. Place in a 375 degree oven for five minutes

or until the mushrooms are bubbling.

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