AUTHENTIC  ITALIAN  RECIPES

 FROM

 RISTORANTE  d'ANNAMARIA

FUNGHI RIPIENI (Stuffed Mushrooms)

Ingredients for 4 persons:

Snow cap mushrooms (Giant size)              8

Tuna (in water)                                 3 ounces

Capers                                              1 ounce

Spring onion                                     1

Lemon                                               1

Extra virgin olive oil                          3 tablespoons

How to do it:

Wash the mushrooms and remove the stems digging out a bit of the center to leave a cup shaped mushroom.

Thinly slice the stems and put them aside.

Rinse the capers well to remove packing salt and place them on a sheet of absorbent paper to dry.

Drain the tuna and place it in a bowl along with the capers and the mushroom stem slices.

Prepare the spring onions by removing most of the green leaves, the roots, and the outermost layer of the onion itself.

Finely chop the onion and add it to the tuna mixture.

Moisten the tuna mixture by stirring in the juice of ½  of the lemon.

Moisten the mushroom heads with the juice of the other half of the lemon. (This prevents the mushroom pieces from turning black)

Add the olive oil to the tuna mixture and mix until the tuna chunks have been shredded.

Fill the mushroom cups with the tuna filling and serve.

Note:

You can also sauté the stuffed mushrooms in a covered skillet over medium low heat until they are completely cooked and serve warm.