Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, stuffed mushrooms with mascarpone,garlic & rosemary. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Stuffed Mushrooms with Mascarpone,Garlic & Rosemary is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Stuffed Mushrooms with Mascarpone,Garlic & Rosemary is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook stuffed mushrooms with mascarpone,garlic & rosemary using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Stuffed Mushrooms with Mascarpone,Garlic & Rosemary:
- Take 6 flat field mushrooms, stalks removed
- Make ready 200 grams Mascarpone
- Make ready 1 clove garlic, crushed
- Get 1 tbsp fresh chopped rosemary
- Get 1 sea salt freshly ground black pepper to taste
- Make ready 1 cup stuffing mix ( i used the sage oinon)
- Prepare 1/2 cup cold water
- Get 6 thin slices of parma ham ( or you could use any sliced ham)
- Take 130 grams baby spinach leaves
Instructions to make Stuffed Mushrooms with Mascarpone,Garlic & Rosemary:
- Preheat the oven to 190c. Line a shallow baking tray with baking paper and arrange the mushrooms skin side down.
- Combine the mascarpone, garlic and rosemary and season well and set aside.
- Top each of the mushroom cap with 1 teaspoon of the garlic and rosemary mascarpone.
- Combine the stuffing mix with cold water and divide the mix between the mushrooms, pilling it up to make a mound on top of the cream. Top with a swirl of the par a ham.
- Bake the mushrooms in the preheated oven for 8-10 minutes until the are soft, the stuffing mix is golden and the parma ham is crispy.
- Arrange the spinach leaves on the serving bowl and top with the warm mushrooms. Garnish each with a generous dollop of the garlic and rosemary mascarpone before serving.
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