These Stuffed mushrooms with mascarpone cheese are really a delicious appetizer, that were really love. Larger mushrooms are the best, so that they can hold a generous amount of tasting filling.
Ingredients
Tools
Steps
At first clean the mushrooms with a towel and cut any dirt out with a knife. Remove the stems carefully and finely chop them.
Melt the oil in a large pan over medium-high heat. Add the onion and the stems thinly sliced, the garlic, fine salt and cook for 9-10 minutes, stirring occasionally. Remove the garlic and remove from heat.
Combine mushrooms, mascarpone chees, grated parmesan, pepper in a large bowl and stir until evenly combined.
Transfer the mushroom caps close together cavity-side-up to a 9 inches oven tray previously oiled. Drizzle the mushroom caps evenly with olive oil and a pinch of black pepper and a pinch of fine salt.
Heat oven to 356°F (180°C). Use a little spoon to scoop the filling mixture into the mushroom caps, pressing the filling into the cavities as much as possible. Sprinkle the mushrooms with grated parmesan and olive oil. While baking stuffed mushrooms always have some juices that leak out. To dry this juice put the tray at the bottom of the oven for few minutes. Check to prevent them from burning. Bake for 30 minutes at 356°F (180°C)
Suggestions
These Stuffed mushrooms with mascarpone cheese are really a delicious appetizer, try also: