My favorite way of eating food is tapas style. When we dine out, I would much rather order a few appetizers than one meal. I love to nibble at, and sample different foods, and tapas tend to condense unusual flavor combinations into small bites which is always exciting!
These stuffed mushrooms in creamy pesto sauce are super delicious, and becoming a regular dish in our house. I got the idea from an appetizer we had at one of our favorite Italian restaurants in San Francisco – Bucca di Beppo. We thoroughly enjoyed those little mushroom gems, stuffed with prosciutto, and packed with cheesy stuffing, but it was that special creamy pesto sauce they were served atop, which made us lick the dish clean, and stuck in my mind. I recreated the recipe from memory, and it was a keeper! I’ve made it multiple times, not just because it’s so decadently good, but it’s a breeze to make.
There’s no extra prep work for the filling, or the sauce. Since the filling is just a mix of ricotta and mozarella, it doesn’t have to be precooked. You just need to precook the mushrooms alone, and then quickly broil them with the cheese topping.
The sauce tastes so special but it’s such a cheat to make – all you do is mix whipping cream and pesto, with a pinch of nutmeg. As you finish baking the mushrooms in the sauce, it thickens and is the perfect background for the stuffed mushrooms. I suggest making extra sauce, and mopping it up with some good garlic bread!
Best eaten with a chilled white wine, on a table outside! Cheers!
- 2 tbs olive oil
- 1 lbs brown mushrooms (2 inches in diameter at least), about 9-10
- salt and pepper to taste
- For the stuffing:
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- 4 slices of prosciutto
- 2 tsp dry oregano
- For the sauce:
- ⅔ cup whipping cream
- 1½ tbs prepared pesto
- freshly grated nutmeg
- Preheat oven to 400 °F (200 °C)
- Clean mushrooms and remove the stems. Brush with the olive oil all over, and sprinkle with salt and pepper.
- Arrange mushrooms on a baking sheet, caps up, and bake uncovered for 20 minutes.
- Cut the prosciutto slices into thin strips.
- Mix the ricotta and shredded mozzarella, with the dry oregano - set aside.
- In a separate bowl, mix the whipping cream, with the pesto, and freshly grated nutmeg - set aside.
- Once the mushrooms are baked, pour out the collected liquid from the caps, and distribute the prosciutto at the bottom of each one.
- Top with a heaping spoonful of the cheese mixture.
- Pour the cream and pesto sauce in a baking dish, and arrange the mushrooms on top. Return to the oven for another 10-15 minutes, or until the tops are nicely browned.
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