{"id":1035,"date":"2017-12-20T22:28:26","date_gmt":"2017-12-21T03:28:26","guid":{"rendered":"https:\/\/thehealthyitalian.ca\/?page_id=1035"},"modified":"2017-12-21T22:24:41","modified_gmt":"2017-12-22T03:24:41","slug":"stuffed-mushroom-caps-funghi-ripieni","status":"publish","type":"page","link":"https:\/\/thehealthyitalian.ca\/?page_id=1035","title":{"rendered":"Stuffed Mushroom Caps (Funghi ripieni)"},"content":{"rendered":"

\"\"<\/a>1 pkg (227 g\/8 oz) cremini or white button mushrooms<\/strong>
\n1 tsp extra-virgin olive oil<\/strong>
\n1 tsp light butter<\/strong>
\n2 cloves garlic, minced<\/strong>
\n1 slice (1.6 oz\/45 g) whole-grain bread (crust removed), crumbled<\/strong>
\n1 egg white<\/strong>
\n\u00bc cup minced fresh parsley<\/strong>
\n1\u00bd tbsp freshly grated Parmigiano-Reggiano cheese<\/strong>
\nFreshly ground black pepper to taste<\/strong>
\nSea salt to taste<\/strong>
\n4 tbsp reduced-sodium vegetable broth<\/strong>
\n3 tbsp white wine<\/strong><\/p>\n

 <\/p>\n

    \n
  1. Preheat oven to 375\u00b0F.<\/li>\n
  2. Remove the stems of mushrooms and finely chop them up and set aside. Keep mushroom caps separate.<\/li>\n
  3. In a small non-stick skillet, heat olive oil and butter over medium-high heat. Add garlic and mushroom stems and saut\u00e9 until softened, about 3 to 4 minutes. Cool slightly.<\/li>\n
  4. In a small bowl, add mushroom-garlic mixture along with bread pieces, egg white, parsley, cheese and black pepper. Use your fingertips to combine and work in all the ingredients.<\/li>\n
  5. Sprinkle mushroom caps with a little salt and fill each one with about 1 tsp of filling, pressing it in slightly with the back of the teaspoon and rounding the filling on the top.<\/li>\n
  6. Combine broth and white wine and pour into a small baking pan. Add stuffed mushrooms in a single layer. Bake until mushrooms are tender, about 15 to 20 minutes.<\/li>\n<\/ol>\n

    4 Servings | 40 min or less | Meatless<\/p>\n

    PER SERVING\u00a0 <\/strong>103 CALORIES | 5 G TOTAL FAT (1 G SATURATED FAT) | 3 MG CHOLESTEROL | 148 MG SODIUM | 8 G CARBOHYDRATE | 1 G FIBER | 5 G PROTEIN<\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    1 pkg (227 g\/8 oz) cremini or white button mushrooms 1 tsp extra-virgin olive oil 1 tsp light butter 2 cloves garlic, minced 1 slice (1.6 oz\/45 g) whole-grain bread (crust removed), crumbled 1 egg white \u00bc cup minced fresh parsley 1\u00bd tbsp freshly…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":9,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1035","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/thehealthyitalian.ca\/index.php?rest_route=\/wp\/v2\/pages\/1035","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thehealthyitalian.ca\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/thehealthyitalian.ca\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/thehealthyitalian.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thehealthyitalian.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1035"}],"version-history":[{"count":3,"href":"https:\/\/thehealthyitalian.ca\/index.php?rest_route=\/wp\/v2\/pages\/1035\/revisions"}],"predecessor-version":[{"id":1039,"href":"https:\/\/thehealthyitalian.ca\/index.php?rest_route=\/wp\/v2\/pages\/1035\/revisions\/1039"}],"up":[{"embeddable":true,"href":"https:\/\/thehealthyitalian.ca\/index.php?rest_route=\/wp\/v2\/pages\/9"}],"wp:attachment":[{"href":"https:\/\/thehealthyitalian.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}