Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, stuffed mushrooms with mascarpone,garlic & rosemary. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Stuffed Mushrooms with Mascarpone,Garlic & Rosemary is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Stuffed Mushrooms with Mascarpone,Garlic & Rosemary is something that I have loved my entire life. They are nice and they look wonderful.

In a small bowl, mix together the mascarpone cheese, lemon zest, garlic, red pepper flakes, Gruyere cheese, a pinch of salt and a few rounds of freshly ground pepper. It is the ultimate savory flavor. What binds the mixture together and makes these stuffed mushrooms extra is the mascarpone cheese!

To begin with this particular recipe, we must first prepare a few components. You can cook stuffed mushrooms with mascarpone,garlic & rosemary using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Mushrooms with Mascarpone,Garlic & Rosemary:

1. Prepare 6 flat field mushrooms, stalks removed
2. Get 200 grams Mascarpone
3. Take 1 clove garlic, crushed
4. Take 1 tbsp fresh chopped rosemary
5. Take 1 sea salt freshly ground black pepper to taste
6. Prepare 1 cup stuffing mix ( i used the sage oinon)
7. Take 1/2 cup cold water
8. Prepare 6 thin slices of parma ham ( or you could use any sliced ham)
9. Make ready 130 grams baby spinach leaves

Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and. Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed.

Steps to make Stuffed Mushrooms with Mascarpone,Garlic & Rosemary:

1. Preheat the oven to 190c. Line a shallow baking tray with baking paper and arrange the mushrooms skin side down.
2. Combine the mascarpone, garlic and rosemary and season well and set aside.
3. Top each of the mushroom cap with 1 teaspoon of the garlic and rosemary mascarpone.
4. Combine the stuffing mix with cold water and divide the mix between the mushrooms, pilling it up to make a mound on top of the cream. Top with a swirl of the par a ham.
5. Bake the mushrooms in the preheated oven for 8-10 minutes until the are soft, the stuffing mix is golden and the parma ham is crispy.
6. Arrange the spinach leaves on the serving bowl and top with the warm mushrooms. Garnish each with a generous dollop of the garlic and rosemary mascarpone before serving.

Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet. Sprinkle the toasted breadcrumbs on top. Serve with chopped fresh herbs and a bit of fresh ground black pepper on top. Method In a bowl combine the garlic, mustard, cheese, cream, breadcrumbs and parsley and mix well until fully combined.

So that is going to wrap this up with this exceptional food stuffed mushrooms with mascarpone,garlic & rosemary recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!