Funghi Ripieni (Stuffed Mushrooms) - cooking recipe

Ingredients

250 g arborio rice, cooked according to the packet directions
1 cup mozzarella cheese, grated
4 garlic cloves, crushed
1 tablespoon fresh basil leaf, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon parmesan cheese, grated
1/2 cup pasta sauce
12 large mushrooms
1 cup pasta sauce
1/2 cup mozzarella cheese, grated

Preparation

Cook rice in boiling water until cooked al dente and drain.
While the rice is still hot, stir in the mozarello cheese, garlic, herbs parmesan cheese and 1/2 cup pasta sauce.
Clean the mushrooms, remove the stems, and fill each mushroomwith the rice mixture and place on a lightly greased baking tray.
Spoon the remaining pasta sauce over each mushroom and sprinkle with mozarello cheese.
Bake in a pre-heated oven at 200\u00b0C for 15 minutes or until golden brown.