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X Italian Vegetable and Side Dishes
Mushrooms with Chicken Left-Overs (with breadcrumbs, parsley and grated cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1 pound large mushrooms
1 tablespoons onion, minced
3 tablespoons chicken, minced
1/2 cup chicken stock
2 tablespoons garlic oil
2 tablespoons breadcrumbs
1 tablespoons parsley, minced
4 tablespoons cheese, grated


Remove stems from mushrooms leaving a hollow center.

chop stems fine; cook in garlic oil and add onion, breadcrumbs, chicken, parsley, chicken stock and mix well.

Fill mushroom centers with mixture, cover with cheese and breadcrumb mixture and dot with butter.

Bake in a moderate (350 degrees F.) oven for 15 minutes.

Serves 4.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: Camille Pissarro, around 1877.

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