These Stuffed Mushrooms can be served as a wonderful light meal or an elegant appetizer.
14 ounces Fresh Mushrooms for Stuffing
1 Tablespoon Extra Virgin Olive Oil
8 ounce piece of Speck Alto Adige IGP, finely diced
1 Medium Onion, minced
2 cloves garlic, peeled and minced
1 large bunch Fresh Arugula, roughly chopped, approximately 2-3 cups
½ cup vegetable stock
½ cup finely shredded Asiago Pressato DOP
¼ cup finely shredded Asiago d’Allevo DOP
½ cup vegetable stock & ½ cup dry white wine, mixed together
Large Sauté pan
9 x 12 baking dish
Wipe mushrooms clean. Trim bottom of stem and separate stems from mushrooms. Chop stems. Set mushroom caps aside.
Place olive oil and onion in a large non-stick skillet. Cook until onion becomes translucent, about 2-3 minutes.
Add garlic, mushroom stems and Arugula. Cook 2-3 minutes to soften mushroom stems and wilt Arugula. Add Speck Alto Adige IGP and a few turns of freshly ground black pepper. Mix well.
Add ½ cup stock. Cook until stock reduces by half. Cool for a few minutes and add Asiago Pressato DOP. Mix well.
Fill mushroom caps, generously mounding the mixture, and place in baking dish. Add wine stock mixture to baking dish, around the mushrooms. Cover with foil and bake in 350 oven for 20-30 minutes until mushroom caps are tender when pierced with fork. Remove from oven, uncover and sprinkle with Asiago d’Allevo DOP.
To serve: Place on a plate and spoon additional pan sauce over the mushrooms.
Cook’s Tip: Cremini mushrooms are baby Portobello.