FUNGHI RIPIENI AL FORNO

Preheat the oven.

Clean the portobello mushrooms and remove the stems.

In a bowl, mix the ground chicken, mortadella, breadcrumbs, grated parmesan, milk, oil, salt, egg, minced garlic, and chopped parsley to create the filling.

Stuff the mushroom caps with the filling mixture.

Top each stuffed mushroom with a slice of sottiletta cheese.

Place the stuffed mushrooms in a baking dish and drizzle with additional oil if desired.

Bake in the oven until the mushrooms are cooked through and the cheese is melted and golden.

Spice Level:

Dietary