Porcini Caps Stuff With Cheese And Ham

porcini mushrooms

Mushroom caps are stuffed with garlic, parlsey, ham and cheese.

Recipe By: Saveur magazine, September 1998
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 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 375F
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.

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