Wednesday, 10 June 2009

CIUPERCI UMPLUTE-STUFFED MUSHROOMS



“At first they seem so humble. Plain in color, small in stature, dirty around the gills. But dress them up just a little and they will be the biggest hit at your next party. I'm talking about mushrooms, of course. Those simple, little woodland growths that, like a runway waif, provide the perfect canvas for any dressing you choose to bestow upon them. Whether it's inexpensive toppings such as cheddar and bacon, or luxury ingredients like crab meat or Stilton, the modest mushroom wears them equally well.”By Donna Pilato


…am vrut sa spun “ceva” despre ciuperci…dar am gasit aceste cuvinte si cred ca ele spun totul…




20 ciuperci
1cup(4fire)ceapa verde taiata marunt
1catel de usturoi zdrobit
4linguri de ulei
2linguri parmesan
3felii de prosciutto cotto
2linguri sos de rosii(Catelli)
2linguri smintina
frunzele de la 4 fire de patrunjel,tocate marunt
Sare,piper dupa gust
Mozarela rasa de pus pe ele



Se spala ciupercile, se lasa sa se scurga pe un servet curat sau servet de hirtie .


Se indeparteaza coditele, si se taie marunt.
Se taie marunt:ceapa verde,sunca si patrunjelul.
Se pune ceapa la prajit in ulei,si se lasa pina se inmoaie.


Se adauga coditele de ciuperci si usturoiul,si se lasa pina scade apa pe care o lasa ciupercile.


Se adauga prosciutto si se mai lasa 3-4 minute.


Se pun cele 2 linguri de sos de rosii ,se amesteca si se mai lasa 2-3minute.



Se adauga patrunjelul si smintina si se mai lasa 2-3 minute;se adauga parmezanul si se amesteca .
Se pune sare si piper dupa gust.

Intr-o tava am pus folie de aluminiu (sau puteti pune hirtie de copt) si am dat-o cu ulei.
In fiecare ciuperca am pus umplutura ,si le-am asezat in tava iar deasupra am pus mozarele rasa.


Le-am pus la cuptor incalzit la 200C (400F) si le-am lasat pina mozzarella s-a topit si s-a rumenit un pic.(cam 20minute)


Pofta buna!


"At first they seem so humble. Plain in color, small in stature, dirty around the gills. But dress them up just a little and they will be the biggest hit at your next party. I'm talking about mushrooms, of course. Those simple, little woodland growths that, like a runway waif, provide the perfect canvas for any dressing you choose to bestow upon them. Whether it's inexpensive toppings such as cheddar and bacon, or luxury ingredients like crab meat or Stilton, the modest mushroom wears them equally well."




…I wanted to say “something” about mushrooms … but I found these words and I thing they say everything …

20 large fresh, firm, mushrooms
4 green onion, finely chopped
1 clove garlic crushed
4 tablespoon oil
2 tablespoon shredded parmesan
3 slices Prosciutto Cotto, finely chopped
2 tablespoon Catelli sauce (or other tomatoes sauce)
2 tablespoon sour cream
Parsley finely chopped (to taste!)
Salt and paper to taste
Shredded Mozzarella to put on top to each stuffed mushroom

Preparation:

Preheat oven to 200°C (400°F).
Wash mushrooms quickly under running water; remove stems, leaving caps whole; drain caps on paper towels. Chop stems. Sauté the green onion until is tender. Add chopped stems, and garlic and sauté until are tender and liquid from mushroom is evaporated. Add Prosciutto und cook 3-4 minute. Add 2tbs of Catelli sauce, stir to mix well and cook for another 2-3 minute. Add parsley and 2tbs sour cream, stir, and cook 2-3 minute. Add parmesan cheese, stir well and add salt and pepper to taste.
Stuff each mushroom cap with mixture, and place stuffed mushrooms in a greased baking dish. Sprinkle each stuffed mushroom with shredded Mozzarella, and mounding over the top. Bake at 200°C (400°F) for 20 minutes or until cheese is golden-brown.

Enjoy!

4 comments:

  1. Ti-au iesit super! Ce pofta imi faci!! Te pup.

    ReplyDelete
  2. Te-as servi cu multa placere,dar s-au "topit" rapid!

    ReplyDelete

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