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● Stuffed Mushrooms
Finghetti Farciti

12 large white mushrooms
3 tablespoons extra-virgin olive oil, plus extra
1 clove garlic, roughly chopped
1 egg
1⁄2 cup Parmigiano-Reggiano, freshly grated
salt and freshly ground pepper
8 ounces goat cheese
thyme leaves for garnish
1 plum tomato, diced

Preheat the oven to 350°. Using a damp dish towel, wipe the mushrooms clean and set aside. Remove the stems and place them in a food processor. Add the olive oil and garlic and purée until smooth, adding more olive oil if necessary. Add the egg and Parmigiano, season with salt and freshly ground pepper, and process to combine. Arrange the mushroom caps bottom side up in an oiled baking dish. Fill each with the purée, place in the oven, and bake for 15 minutes. Remove from the oven, top with the goat cheese, and return to the oven for another 3 to 4 minutes. Garnish with the thyme and tomato, drizzle with olive oil and serve.● Makes approximately 30

Wine Suggestion, Juicy medium-bodied red

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