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Recipe: Stuffed Porcini Caps
Ingredients for 4 people

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4 porcini mushrooms
2 3/4 ounces Scamorza cheese
1 bunch parsley
1 clove garlic
1/2 cup breadcrumbs
2 cherry tomatoes
1/2 cup Academia Barilla 100% Italian Extra Virgin Olive Oil
Salt and pepper to taste

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Stuffed Porcini Caps

di Academia Barilla

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PREPARATION TIME
30 min

DIFFICULTY
Easy

TYPE
Appetizer

Tags

Easy, In the oven/Baked, Sautéed, Anniversary, Asking for forgiveness, Gift foods, Appetizer, 20 minutes, 10 minutes, 30 minutes, Porcini mushroom, Scamorza, Summer, Autumn

Ingredients for 4 people

4 porcini mushrooms
2 3/4 ounces Scamorza cheese
1 bunch parsley
1 clove garlic
1/2 cup breadcrumbs
2 cherry tomatoes
1/2 cup Academia Barilla 100% Italian Extra Virgin Olive Oil
Salt and pepper to taste

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Ingredients

Preparation 10 minutes preparation + 20 minutes cooking

Carefully separate stems from caps. Wipe porcini caps with a wet cotton cloth and set aside. Trim stems with a knife to remove any impurities, scrape lightly and cut into rounds.

Sauté in a pan over high heat for 4 - 5 minutes with oil, garlic, chopped parsley, a pinch of salt and a generous amount of freshly ground pepper. Transfer stems to a food processor with their cooking liquid and add Scamorza.

Chop coarsely and combine with one tablespoon of breadcrumbs (preferably home-made with sandwich bread, crusts removed). Divide this mixture evenly and press into mushroom caps. Arrange porcini caps in a baking dish (suitable for serving at the table), sprinkle with breadcrumbs, a pinch of salt and freshly ground pepper.