Funghi Ripieno
Stuffed Mushrooms

10 medium size mushrooms
1 (2 inch) piece of celery, chopped
2 Tbsp extra virgin olive oil
1 egg yolk
1/2 onion, chopped
1 cup grated Parmesan cheese
2 shallots, chopped
Salt and pepper

Remove stems from mushrooms. Using a scooping knife, empty mushroom
caps. Chop the stems. Set pulp and chopped stems aside. In frying pan,
brown onion in virgin olive oil. Add the shallots, celery, mushroom stems
and pulp, egg yolk and cheese. Salt and pepper to taste. Cook over
medium heat for 30 minutes, stirring occasionally. Using a blender or food
processor, puree the mixture. Fill the caps with puree and place in a
well oiled baking dish. Bake for 10 minutes at 350 F. Serve hot. Makes 4
servings.

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Adriana

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