Funghi Ripieni al Formaggio di Capra

Ingredients

Instructions

1. 1

   Preheat the oven to 220°C. Wipe the portobello mushrooms clean with a damp towel. Remove the stems and finely chop them; if the gills look very dark and wet, gently scrape out some with a spoon to keep the filling from becoming soggy. Arrange the caps cavity-side up on a small baking tray.

2. 2

   Season the mushroom caps with half of the olive oil, the salt, and the black pepper, rubbing lightly over both sides. This helps them roast rather than steam.

3. 3

   In a bowl, mix the chopped mushroom stems, goat cheese, sun-dried tomatoes, sliced basil, minced garlic, breadcrumbs, Parmigiano Reggiano, and the olive oil until evenly combined. The mixture should be soft but hold its shape when pressed; if it seems too loose, add a spoonful more breadcrumbs.

4. 4

   Divide the filling among the mushroom caps, mounding it slightly and pressing gently so it adheres. Drizzle the tops with the remaining olive oil from the mushroom seasoning stage.

5. 5

   Bake for 14 to 16 minutes, until the mushrooms are tender, the filling is hot through, and the tops are lightly golden. If you want more colour, switch to the grill for 1 to 2 minutes at the end, watching closely so the cheese does not burn.

6. 6

   Let the mushrooms rest for 3 minutes so the filling sets slightly and the juices settle. Finish with the basil leaves and a light drizzle of olive oil, then serve hot.

Nutrition per serving

Notes

• •Serve with a crisp green salad or simple roasted potatoes for a fuller meal.
• •For the best texture, choose portobello caps that are firm and not cracked.
• •If your sun-dried tomatoes are very salty, reduce the added salt slightly.
• •You can prepare the filling up to 1 day ahead and refrigerate it; stuff and bake just before serving.

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