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Porcini Mushroom Caps Stuffed with Cheese and Prosciutto
Porcini Mushroom Caps Stuffed with Cheese and Prosciutto
(Funghi Porcini Ripieni di Formaggio e Prosciutto)
 
 
Ingredients:
 
8 large Porcini mushrooms, wiped clean
4 oz finely chopped cooked prosciutto
4 oz Taleggio cheese, rind removed, finely chopped
2 tbsp extra-virgin olive oil
12 leaves fresh basil, minced
4 tsp grated Parmigiano-Reggiano cheese
1 clove garlic, peeled and minced
1 cup chopped fresh parsley
Salt
Freshly ground black pepper
 
Directions:
 
Preheat oven to 375F.

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 olive oil in a saute 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 cheese.

Bake until cheese melts and mushrooms soften, about 15 minutes.

Garnish with chopped basil. Serves 4.
 
That's it!
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