Serves: 8
Total Calories: 137

24 medium white mushrooms, lightly rinsed and patted dry
2 tablespoons unsalted butter
1/4 cup shallot, peeled and finely chopped
1/2 teaspoon chopped fresh thyme
8 ounces ground veal
1 large egg
1/2 cup plain bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper

1 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a 13 × 9 × 2-inch baking pan.

2 Snap off the mushroom stems and chop them.

3 In a medium skillet, heat the butter over medium heat. Add the shallots and cook, stirring, until tender, about 4 minutes. Add the chopped mushroom stems and thyme. Cook until the mushrooms are tender and lightly browned, about 10 minutes.

4 In a large bowl, combine the meat, egg, bread crumbs, cheese, parsley, and salt and pepper. Mix in the cooked mushroom stem mixture. Fill the mushroom caps, mounding the stuffing slightly.

5 Place the mushrooms in the prepared pan. Bake for 30 minutes or until the mushroom caps are tender and the stuffing is browned. Serve warm.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 137
Calories from Fat: 32

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