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Stuffed Porcini Caps

di Academia Barilla

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Stuffed Porcini Caps
30 minutes



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

Preparation 10 minutes preparation + 20 minutes cooking
1. Carefully separate stems from caps

2. Wipe porcini caps with a wet cotton cloth and set aside

3. Trim stems with a knife to remove any impurities, scrape lightly and cut into rounds

4. 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

5. Transfer stems to a food processor with their cooking liquid and add Scamorza

6. Chop coarsely and combine with one tablespoon of breadcrumbs (preferably home-made with sandwich bread, crusts removed)

7. Divide this mixture evenly and press into mushroom caps

8. Arrange porcini caps in a baking dish (suitable for serving at the table), sprinkle with breadcrumbs, a pinch of salt and freshly ground pepper

9. Drizzle with oil and garnish each cap with half a cherry tomato

10. Bake in a 400°F oven for about 15 minutes

11. Serve warm or cold, also as an appetizer