INGREDIENTS: Wheat semolina, whole eggs, water.
 STUFFING: Mushrooms (Portobello, White, Oyster), ricotta, breadcrumbs, salt and black pepper.
 COOKING: Bake in the oven at 200°C for 20 to 30 minutes.
 SHELF LIFE: 3 to 5 days in the refrigerator, 1 to 3 months in the freezer.
 (Sold in packs of 6 pieces )
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