4 porcini mushrooms 2 3/4 ounces Scamorza cheese 1 bunch parsley 1 clove garlic 1/2 cup breadcrumbs 2 cherry tomatoes 1/2 cup Academia Barilla 100% Italian Extra Virgin Olive Oil Salt and pepper to taste
Carefully separate stems from caps. Wipe porcini caps with a wet cotton cloth and set aside. Trim stems with a knife to remove any impurities, scrape lightly and cut into rounds.
Sauté in a pan over high heat for 4 - 5 minutes with oil, garlic, chopped parsley, a pinch of salt and a generous amount of freshly ground pepper. Transfer stems to a food processor with their cooking liquid and add Scamorza.
Chop coarsely and combine with one tablespoon of breadcrumbs (preferably home-made with sandwich bread, crusts removed). Divide this mixture evenly and press into mushroom caps. Arrange porcini caps in a baking dish (suitable for serving at the table), sprinkle with breadcrumbs, a pinch of salt and freshly ground pepper.
Drizzle with oil and garnish each cap with half a cherry tomato. Bake in a 400°F oven for about 15 minutes. Serve warm or cold, also as an appetizer.