Gourmet Stuffed Mushrooms with Kashkaval and Prosciutto
60% автентично · European-inspired
An elevated take on stuffed mushrooms, incorporating the salty richness of prosciutto with the classic kashkaval cheese for a more complex flavor profile.
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Съставки
- Large mushrooms (e.g., Portobello)8
- Kashkaval cheese120g
- Prosciutto50g, finely chopped
- Shallot1 small, finely chopped
- Garlic1 clove, minced
- Fresh thyme1 teaspoon, leaves
- Butter1 tablespoon
- Olive oil1 tablespoon
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Preheat oven to 200°C (400°F). Clean mushrooms, remove stems, and finely chop stems.
- 2
Finely chop the shallot and mince the garlic.
- 3
In a skillet, melt butter and olive oil over medium heat. Sauté shallots until softened, about 3 minutes.
- 4
Add chopped mushroom stems and garlic. Cook until tender, about 5 minutes.
- 5
Add chopped prosciutto and cook for another 2-3 minutes until slightly crispy.
- 6
Stir in fresh thyme leaves, salt, and pepper. Remove from heat.
- 7
Grate the kashkaval cheese.
- 8
Spoon the filling into the mushroom caps.
- 9
Top generously with grated kashkaval cheese.
- 10
Place on a baking sheet and bake for 15-20 minutes, until mushrooms are tender and cheese is melted and golden.
- 11
Serve hot, garnished with a few fresh thyme leaves.
