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Ingredients for 4 people
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- 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
Le Ricette
Stuffed Porcini Caps
di Academia Barilla
PREPARATION TIME
30 min
30 min
DIFFICULTY
Easy
Easy
TYPE
Appetizer
Appetizer
Tags
Ingredients for 4 people
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
Ingredients
Preparation 10 minutes preparation + 20 minutes cooking
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.
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