1 pound fresh Cremini mushrooms (baby portobella)
8oz prosciutto, diced or finely shredded
½ cup onion
2 cloves garlic, minced
2 cups arugula or spinach, chopped
½ cup vegetable stock
½ cup Raschera, rind removed and shredded
¼ cup Piave Vecchio, grated
½ cup white white (or more vegetable stock)
Extra Virgin Olive Oil
Black pepper (to taste)
Clean mushrooms and remove the stem from the cap. Reserve the caps, but chop the stems to add to the stuffing mixture. Preheat oven to 350 F.
Sautee onion in olive oil until opaque, about 2-3 min. Add arugula (or spinach) and still until wilted, about another minute. Add garlic and mushroom stems and cook for an additional 2-3 min. Add prosciutto and grind in a small amount of black pepper.
Pour stock into sauté pan and bring to a simmer. Simmer until liquid reduces by half. Taste the vegetable stuffing to see if it needs more salt. The prosciutto may be salty enough for the entire dish, so do not add salt until this point. After adjusting the salt and pepper seasoning, add Raschera cheese and mix well.
Stuff the mushroom caps, mounding up to generously fill each cap. Place in a baking dish and pour wine around mushrooms. Cover dish and bake 20-30 min until mushrooms pierce easily with a fork. Remove the lid once done cooking, then sprinkle grated Piave over mushrooms. Garnish with chopped parsley or a few sprigs of thyme.