Funghi Ripieni

  • 30 minutes
  • 4 persons
Rated 4 out of 5


  • 2 tbsp. Svansø Pine nuts
  • 12 large mushrooms
  • ½ glass sun-dried tomatoes
  • ¼ fresh red chilli
  • 2 cloves pressed garlic
  • 2 tbsp. chopped parsley
  • ½ tsp. finely chopped rosemary
  • 2 tbsp. Svansø Olive oil
  • ½ tsp. sea salt
  • Freshly ground pepper
  • 50 g parmesan cheese


1. Chop the pine nuts and toast them in a dry frying pan until golden.

2. Clean the mushrooms, cut off the stalk (keep them) and carefully hollow out the mushrooms with a small spoon.

3. Drain the sun-dried tomatoes of oil and chop them.

4. Chop the mushroom sticks and the fresh chilli.

5. Mix sun-dried tomatoes with chopsticks, pine nuts, chilli, garlic, parsley, rosemary, olive oil and sea salt - season with pepper.

6. Divide the filling among the 12 mushrooms and sprinkle with a little grated Parmesan cheese.

7. Gratinate them in the oven for about 20 minutes at 200° C and serve them warm.


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