Stuffed Mushrooms with Mascarpone,Garlic & Rosemary

Name: Stuffed Mushrooms with Mascarpone,Garlic & Rosemary
Yield: 6 servings
Cuisine: American
Ingredients: 6 flat field mushrooms, stalks removed; 200 grams Mascarpone; 1 clove garlic, crushed; 1 tbsp fresh chopped rosemary; 1 sea salt freshly ground black pepper to taste; 1 cup stuffing mix ( i used the sage oinon); 1/2 cup cold water; 6 thin slices of parma ham ( or you could use any sliced ham); 130 grams baby spinach leaves

Twill 013 @cook_3005907

Very nice as a started to a awesome meal

Twill 013 @cook_3005907

Very nice as a started to a awesome meal

Saved

Ingredients

6 servings

6flat field mushrooms, stalks removed
200 gramsMascarpone
1 clovegarlic, crushed
1 tbspfresh chopped rosemary
1sea salt freshly ground black pepper to taste
1 cupstuffing mix ( i used the sage oinon)
1/2 cupcold water
6thin slices of parma ham ( or you could use any sliced ham)
130 gramsbaby spinach leaves

Saved

Steps

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.