Funghi ripieni: ricetta casareccia di Gildarella, da non perdere!!

Preheat the oven to 180°C (350°F).

Clean the champignon mushrooms and remove the stems.

Finely chop the scalogno and carota.

In a bowl, mix the chopped scalogno, carota, mentuccia, prezzemolo, pepe, aglio granulare, cipolla in fiocchi, and pangrattato.

Add salt, olive oil, white wine, and water to the mixture and combine well.

Stuff the mushroom caps with the filling mixture.

Place the stuffed mushrooms on a baking tray and drizzle with a bit more olive oil.

Bake in the preheated oven for about 20-25 minutes or until golden brown.

Spice Level:

Dietary