Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, stuffed mushrooms with mascarpone,garlic & rosemary. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Stuffed Mushrooms with Mascarpone,Garlic & Rosemary is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Stuffed Mushrooms with Mascarpone,Garlic & Rosemary is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have stuffed mushrooms with mascarpone,garlic & rosemary using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Mushrooms with Mascarpone,Garlic & Rosemary:
- Take 6 flat field mushrooms, stalks removed
- Make ready 200 grams Mascarpone
- Take 1 clove garlic, crushed
- Make ready 1 tbsp fresh chopped rosemary
- Get 1 sea salt freshly ground black pepper to taste
- Take 1 cup stuffing mix ( i used the sage oinon)
- Get 1/2 cup cold water
- Prepare 6 thin slices of parma ham ( or you could use any sliced ham)
- Make ready 130 grams baby spinach leaves
Steps 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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