Spicy Italian Stuffed Mushrooms |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 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) |
1 tablespoon of extra virgin olive oil |
1/4 lb. of capicolla hot ham, diced |
1/3 cup of parsley chopped |
2 medium garlic cloves chopped |
pinch of kosher salt |
1/8 teaspoon of red pepper flakes |
1/4 lb. of taleggio cheese, diced in little cubes |
handful of fresh basil leaves, rolled cigar style, and slivered |
4 tablespoons of grated parmesan |
Directions:
1. Preheat oven to 375 degrees
2. Brush the mushrooms with a damp paper towel to clean.
3. 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.
4. Put the mushroom caps stem side up in a baking dish, just so they fit snugly. (a 13x 9 is my usual fit)
5. In a skillet, heat the olive oil, add the chopped reserved mushroom stems, parsley, garlic, ham, pinch of salt and red pepper flakes.
6. Saute for a minute or so to cook the stems and garlic.
7. 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,
8. Mix the taleggio and fresh basil in the cooled ham and stuff each cap with the filling. Top each cap with parmesan cheese.
9. Bake in the oven for 15 minutes until browned and bubbly.
|
|