Spicy Italian Stuffed Mushrooms
From notyourmomma 16 years ago
- 20 minutes to make
- Serves 4
Taleggio cheese is so creamy and delicious, it pairs beautifully with a spicy capicolla ham, Tastes like a great sub sandwich filling in a mushroom cap. NOT low-fat, but it would count as low carb, if that floats your boat.
Ingredients
- 16 large crimini mushrooms (big enough for stuffing) shopping list
- 1 tablespoon of extra virgin olive oil shopping list
- 1/4 lb. of capicolla hot ham, diced shopping list
- 1/3 cup of parsley chopped shopping list
- 2 medium garlic cloves chopped shopping list
- pinch of kosher salt shopping list
- 1/8 teaspoon of red pepper flakes shopping list
- 1/4 lb. of taleggio cheese, diced in little cubes shopping list
- handful of fresh basil leaves, rolled cigar style, and slivered shopping list
- 4 tablespoons of grated parmesan shopping list
How to make it
- Preheat oven to 375 degrees
- Brush the mushrooms with a damp paper towel to clean.
- Pop out the stems, reserve. In a large bowl, place caps and cover with plastic wrap and microwave about 2 to 3 minutes to steam/parcook the mushroom caps. Be careful when you take off the plastic wrap/steam hurts.
- Put the mushroom caps stem side up in a baking dish, just so they fit snugly. (a 13x 9 is my usual fit)
- In a skillet, heat the olive oil, add the chopped reserved mushroom stems, parsley, garlic, ham, pinch of salt and red pepper flakes.
- Saute for a minute or so to cook the stems and garlic.
- Cool filling. You don't want to add the cheese to the ham/parsley mixture when it is hot because it will melt before you can stuff the mushrooms,
- Mix the taleggio and fresh basil in the cooled ham and stuff each cap with the filling. Top each cap with parmesan cheese.
- Bake in the oven for 15 minutes until browned and bubbly.
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