Porcini Caps Stuffed with Cheese and Ham

Name: Porcini Caps Stuffed with Cheese and Ham
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 8 large porcini mushrooms, wiped clean; 2 Tbsp. extra-virgin olive oil; 1 clove garlic, peeled and minced; 1 cup chopped fresh parsley; 4 oz. finely chopped boiled ham; Salt; Freshly ground black pepper; 4 oz. taleggio, rind removed, finely chopped; 12 leaves fresh basil, minced; 4 tsp. grated parmigiano-reggiano

Serves
serves 4

This is a wonderful way to serve fresh porcini mushrooms.

Ingredients

8 large porcini mushrooms, wiped clean
2 Tbsp. extra-virgin olive oil
1 clove garlic, peeled and minced
1 cup chopped fresh parsley
4 oz. finely chopped boiled ham
Salt
Freshly ground black pepper
4 oz. taleggio, rind removed, finely chopped
12 leaves fresh basil, minced
4 tsp. grated parmigiano-reggiano

ADVERTISEMENTAD

Instructions

Step 1

Preheat oven to 375º. Separate mushroom caps from stems. Finely chop stems. Steam caps for about 3 minutes in a steamer basket set over boiling water over medium heat. Transfer caps to a baking pan.

Step 2

Heat oil in a sauté pan over medium heat. Add mushroom stems, garlic, parsley, and ham. Season to taste with salt and pepper and cook, stirring, about 5 minutes. Remove from heat and add taleggio and basil to mixture. Mix well. Fill mushroom caps with cheese mixture and sprinkle with parmigiano-reggiano. Bake until cheese melts and mushrooms soften, about 15 minutes. Garnish with chopped basil if you like.