My ambivalence with mushrooms leads me to a continual search for the perfect way to cook it. I generally love mushrooms but sometimes, I confuse myself why I refuse to have them on my pizza or eat them at all. Other times, I can't stop myself from eating a whole plate. I love them especially when they're simply sauteed with garlic, oil, a bit of butter & parsley.
I had been trying out ways to bake stuffed cremini mushrooms lately. My first recipe came out well. Stuffings of choice were finely chopped stems of the mushrooms, minced carrot, minced parsley, grated parmigiano reggiano, breadcrumbs, extra virgin olive oil, salt & pepper. It did not push me to do somersaults at the first bite but it was good. Good enough but not exceptional for that I waited until this second recipe before I wrote about it.
This second recipe is rich with bechamel sauce and prosciutto cotto (cooked ham). It's very tasty and good especially when still hot, but not scalding. It's the best one we have tried so far and I would like to share it with you. It was adapted from La Cucina del Corriere della Sera's Funghi Ripieni recipe which used funghi porcini (cep).
Perhaps you can try the first recipe too because, after all it was good. It's less elaborate both in preparation and taste than the second one. The pictures below are of the first stuffed cremini mushrooms I tried.
I did not write down the exact amounts of the ingredients but to give you an idea, here it is:
- between 1/2 to 1 medium carrot
- handful of finely chopped parsley
- about 1/4 cup grated parmigiano reggiano
- salt & pepper
- chopped mushrooms stems
- extra virgin olive oil (Drizzle on top before baking.)
Bake at 200 degrees C for 20 minutes.
Our words for today are:
Mushrooms = funghi.
Egg yolk = tuorlo (d'uovo).
I hope you enjoy both recipes.
Stuffed Cremini Mushrooms
- 8 big cremini mushrooms (also called baby bella or baby portobello)
- 4 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1/8 cup cooked ham, diced
- 2 teaspoons fresh parsley, finely chopped
- 1 tablespoon butter
- 1 tablespoon flour
- 3/4 cup milk
- 1/8 teaspoon nutmeg
- 2 tablespoons Parmesan cheese, grated
- 1 egg yolk
- Clean mushrooms with a brush or slightly wet kitchen towel to take away the dirt. Cut and discard the end part (where the roots are)of the stem. Rinse under the faucet quickly then pat dry with a kitchen paper towel.
- Pre heat the oven to 400 degrees F.
- Pull out the stems of the mushrooms then rub some salt in the internal part of the mushrooms. Mince the stems then set aside.
- Over medium heat, in a small saucepan with about 4 tablespoons extra virgin olive oil, sautè the garlic then add the minced mushroom stems. Keeping the heat low, cover and cook for about 6 minutes.
- When the mushrooms dry up, add the cooked ham (leaving some for garnishing) and a teaspoon of parsley. Turn off the fire then cover to keep it warm.
- Over low heat, in another small saucepan, melt the butter then add the flour gradually while whisking continuously to avoid the formation of lumps. Pour the milk slowly while whisking. Cook for about 5 minutes, whisking continuously.
- Season with the nutmeg, salt and Parmesan. Turn off the fire then let it cool down to room temperature.
- When it has already cooled down, add the egg yolk and the sautèed mushrooms & ham.
- Fill up all the mushrooms with the sauce the sprinkle the top with the breadcrumbs and the remaining ham.
- Place the stuffed mushrooms on a baking pan lined with parchment paper then bake for 20 minutes.
- Garnish with the remaining parsley before serving.