8 large porcini mushrooms, wiped clean (or substitute crimini mushrooms)
2 tablespoons extra virgin olive oil
1 clove garlic, peeled and minced
1/3 cup chopped fresh flat leaf parsley
4 ounces finely chopped boiled ham
freshly ground black pepper
salt
4 ounces taleggio cheese, rind removed
12 leaves fresh basil, minced
4 teaspoons grated parmigiano-reggiano
Preheat oven to 375
Separate mushroom caps from stems. Finely chop stems. Steam caps for about 3 minutes in a steamer based set over boiling water over medium heat. Transfer caps to a baking pan.
Heat oil in a saute pan over medium heat. Add mushroom stems, garlic, parsley and ham. Season to taste with salt and pepper and cook, stirring about 5 minutes. Remove from heat and add taleggio and basil to mixture. Mix well. Fill mushroom caps with cheese mixture and sprinkle with parmigiano-reggiano. Bake until cheese melts and mushrooms soften, about 15 minutes. Garnish with chopped basil.
Posted: 9/13/2009 1:47:34 PM