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

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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.

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.
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.