Sophia Loren, the icon of Italian splendor and tradition, can prepare dinner too! There are plenty of Sophia cookbooks out there, but this recipe (located from an old newspaper clipping) stuck my attention this weekend.
This is an fashionable recipe for mushrooms filled with chopped shrimp and other sparkling components. I use freshly made bread crumbs, the manner the Italians do, and it makes a huge difference!
I remember supporting my Nonna make stuffed artichokes and filled peppers, and we continually crumbled our personal bread crumbs from fresh Italian bread.
Slice the bread, trim off crust, and fall apart together with your palms. I became her sous chef while we have been together, and I found out lots from her. The stuffing turns out crispy, but no longer dry.
Once you upload all of the elements collectively for the stuffing mixture, use your fingers to gently include the filling. (I couldn?T assist including a drizzle of olive oil to the combination.)
When filling the mushrooms do not p.C. Them tightly. Keep it mild. Bake and enjoy and let me recognize if you attempt the recipe! It?S perfect for the circle of relatives, or a meeting with buddies.
Here?S how I prepared them:
Sophia Loren?S Stuffed Mushrooms
1 lb. mushrooms , stems removed
½ cup fresh breadcrumbs (2-3 slices Italian bread)
½ lb. chopped raw shrimp (cleaned & deveined)
2 tbsp. chopped green onions
3 tbsp. chopped pimientos (or fresh red pepper)
3 tbsp. minced celery
1 clove minced garlic (or 2)
2 tbsp chopped parsley (plus a little extra for topping)
1 dash Worchestershire sauce (1 dash or two)
add salt & pepper to taste
Preheat oven to 350 degrees. Wash and prepare mushroom caps. I used medium – large cremini mushrooms. When you remove stems scoop out enough room to hold the filling.
To make fresh bread crumbs, like my grandmother used to, use fresh Italian bread. Use a few slices, remove crusts and crumble in a bowl. Rub between hands to get a fine texture.
Mix all ingredients, except mushrooms, in a bowl. Fill caps with mixture. Bake at 350 degrees for 20-30 minutes, until tops are crispy. Top with fresh chopped parsley.
Next time, I will share Sophia’s recipe for
Pizza alla Napoletana!