Raised in a traditional Italian family, home made dishes, from scratch were the only option
when it came to meal time. Mariella loved to help her mom in the kitchen, chopping up and peeling fruits and vegetables.
20 white mushrooms 1 ripe tomato
1 cup chopped red onion 2 cloves of garlic, crushed
1 cup of bread crumbs 1 cup of shredded mozzarella cheese
6 basil leaves, chopped extra virgin olive oil
salt, pepper and dried oregano ¼ cup of Parmigiano Reggiano cheese, grated
Clear out stems from mushroom and finely chop to add into stuffing mixture. Put mushroom caps cavity side up on a cookie sheet that has been drizzled with olive oil and sprinkle salt, pepper and dried oregano into each mushroom cap. Prepare stuffing mixture in a large bowl with all the ingredients above and remember to add salt, pepper and oregano to the stuffing as well. Stuff each mushroom right full with the stuffing mixture and drizzle tops with olive oil. Cover sheet with aluminum foil loosely on top so mushroom tops are not touching the foil. Bake in a preheated 375 F oven for about 25 minutes. Uncover and lightly drizzle mushrooms with more olive oil and return to oven for 10 minutes, uncovered, until mushroom caps are tender and stuffing tops are crisp and golden brown