A simple and tasty appetizer or side dish, stuffed mushrooms are ideal in all seasons, thanks to the availability of mushrooms, readily available throughout the year. Obviously, the recipe can also be made with porcini mushrooms – the costs will be quite different, but the results are not comparable either. Obviously, this is true if the porcini mushrooms are really young, fresh and firm: if there was even a hint of sliminess…the mushrooms are better.
Stuffed mushroom recipes are typical of different regions (Piedmont, Friuli, Sardinia and others), all quite similar in content.
What we offer you is one typical Puglia recipe, in perhaps the most traditional version. However, it must be said that on this basis the available recipes are different, often with the addition of a little cooked ham or with mint instead of parsley.
Compared to traditional recipes, our stuffed mushrooms require the use of breadcrumbs instead of breadcrumbs. The fact is that previously crumbled breadcrumbs were used and not the pulverized breadcrumbs that are marketed today. And there is a profound difference between the two.
Obviously, real breadcrumbs that are a bit hard and soaked in a few tablespoons of milk (or water) are still an excellent solution. However, according to many chefs, when preparing recipes that focus primarily on the breadcrumb-based filling, it is best today to use breadcrumbs. In this sense, however, we advise you to read a quick read here: Breadcrumbs, the best is homemade.
The pecorino in the recipe is not the spicy (so-called “Romano”) that is commonly used for pasta. Stuffed mushrooms prefer a caciotta or caciocavallo or, in any case, a fragrant pecorino that is more sweet than spicy. Soon, bet on a local productseasoned just enough to be grated.
- 8 large mushrooms
- 4 slices of bread
- 40 g grated pecorino
- 1 egg
- 1 clove garlic
- Extra virgin olive oil
- Clean and peel the mushrooms, remove the stem and chop them together with the garlic clove.
- Gently toast the pancarrè in the oven for a few minutes. As soon as it turns coloured, take it out, let it cool completely and then crumble it, but with your fingers, without crushing it.
- Add the pecorino cheese, crumbled bread, and beaten egg to the chopped stems. Season with salt and freshly ground pepper, complete with 2 tablespoons of chopped parsley and mix well
- Fill the mushroom caps with the mixture, drizzle with extra virgin olive oil and bake at 180°C for about 20-25 minutes, until the mixture is golden. These stuffed mushrooms should be served warm, in the hot months even at room temperature
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