🍄FUNGHI CHAMPIGNON RIPIENI🍄

Clean the Funghi Champignon and remove the stems.

In a pan, melt the Noce di Burro and sauté the Aglio until fragrant.

Add the chopped Prosciutto Cotto and sauté for a few minutes.

Mix in the Besciamella and season with Sale e Pepe to taste.

Combine the Pangrattato and chopped Prezzemolo into the mixture.

Stuff the Funghi Champignon with the filling.

Place the stuffed mushrooms in the Wok and drizzle with Olio e.v.o.

Cook until the mushrooms are tender and the topping is golden.

Equipment Needed

Spice Level:

Dietary