Stuffed Mushroom Caps with Cheese and Meat Filling
Appetizers • European
Description
Stuffed Mushroom Caps with Cheese and Meat Filling
Ingredients
- Pickled Chanterelles 25 oz
- Spicy salami 10 oz
- Onion ½ head
- Garlic 4 cloves
- Dry White Wine 5 fl oz
- Semi-soft cream cheese 10 oz
- Whole egg 1 piece
- Grated Pecorino Pepato Cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Thoroughly wash the mushrooms and separate the caps from the stems. Finely chop the stems and place them in a bowl.
Step 2
In a skillet, brown the sausages and break them into small pieces. Transfer to a bowl and let cool.
Step 3
In the same skillet, lightly brown the finely chopped onion and minced garlic for 2 minutes over medium heat. Pour in the wine and cook until completely evaporated.
Step 4
Add the chopped mushroom stems and cook for 2 minutes. Season with salt and pepper, transfer to a bowl, and let cool.
Step 5
In a separate bowl, mix the soft cheese, egg yolk, and Parmesan.
Step 6
Add the cooled sausages and mushrooms to the cheese mixture. Mix well and refrigerate for a while to firm up slightly.
Step 7
Preheat the oven to 355°F.
Step 8
Place a mound of filling in each mushroom cap and gently press down. Arrange on a baking sheet, filling side up, and bake for 20-25 minutes until golden brown.
Step 9
Cool for 10 minutes and serve.
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