Italian Stuffed Mushroom Garlic & Cheese

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Bite into a cheese garlic mushroom that's stuffed to the brim, full of flavour and beautiful to present on the table.

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Prep Time 25

Cook Time 20

Total Time 1

Servings: 3

Course: Side Dish

Cuisine: Italian

Calories: 250

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

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!