Italian Stuffed Mushroom Garlic & Cheese
Bite into a cheese garlic mushroom that's stuffed to the brim, full of flavour and beautiful to present on the table.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 baking dish
- 1 medium sized pan
- 1 silicone cooking spoon
- 1 tablespoon
- 1 teaspoon
- 1 grater
Ingredients
- 8 large mushrooms for stuffing
- Belmorso Extra Virgin Olive Oil It's going to be arriving in Dublin soon when we are sharing this recipe.
- 6 Sun Dried Tomatoes or more
- Garlic Paté Small
- Salt and pepper
- Rosemary and oregano
- Shredded mozzarella I am using a block and grating it
- Shredded pecorino cheese or parmesan; pecorino gives more flavour
Instructions
- Clean the mushrooms, one by one, using a dry cloth.
- Cut the stems and set aside all good parts.
- Place the mushrooms upside down on a dish and bake them in a pre-heated oven at 180 degrees Celsius for 10 minutes. This will help them avoid them being soggy when your dish is done.PS: Don't be surprised if your mushrooms shrink!
- While the mushrooms cook, you can chop your sundried tomatoes and the mushrooms stems you set aside.
- Cook the chopped mushrooms stems in a pan with some Belmorso EVOO, seasoning with salt and pepper. Cook for 5 minutes or so.
- Transfer the cooked mushrooms stems to a bowl, add the chopped sundried tomatoes, season with oregano and rosemary.
- Prepare the cheeses; shred the mozzarella and grate the pecorino.
- Add the grated pecorino, about 3 tablespoons to the stuffing mix.
- Add 4/5 tablespoons Belmorso Garlic Paté and mix well. Set aside.
- Take the mushrooms out of the oven and let them cool.
- Proceed to stuffing each mushroom with the mix you prepared.
- Layer the mushrooms on a dish, and top with mozzarella cheese.
- Bake in the oven for 10 minutes.
- When ready, you can serve them with your protein or side dishes of choice. Buon Appetito!
Notes
Feel free to divide this recipe in two larger portions, enjoy with a protein, or serve as main vegetarian dish with a selection of side dishes.