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The ingredients needed to cook Stuffed Mushrooms with Mascarpone,Garlic & Rosemary:
- Take 6 flat field mushrooms, stalks removed
- Provide 200 grams Mascarpone
- Use 1 clove garlic, crushed
- Prepare 1 tbsp fresh chopped rosemary
- Use 1 sea salt freshly ground black pepper to taste
- You need 1 cup stuffing mix ( i used the sage oinon)
- Provide 1⁄2 cup cold water
- Get 6 thin slices of parma ham ( or you could use any sliced ham)
- Prepare 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.
Process with herbs and breadcrumbs and stuff the mushroom caps with that mixture. These mushrooms are filled with a delicious stuffing made with sweet Italian sausage, panko bread crumbs (which make the filling lighter than using regular bread crumbs), garlic, scallions and other seasonings. Then, the filling is held together (and further flavored) with creamy mascarpone and. Stuffed Mushrooms - Easy Appetizer To Make Your Party A Success. Classic Stuffed Mushrooms recipe featuring baby bella mushrooms stuffed with a mixture of cream Extra-large mushrooms stuffed with sweet Italian sausage, scallions, garlic, panko, mascarpone, Parmesan and parsley.
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