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Stuffed Mushrooms with Mascarpone,Garlic & Rosemary
Stuffed Mushrooms with Mascarpone,Garlic & Rosemary

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We hope you got insight from reading it, now let’s go back to stuffed mushrooms with mascarpone,garlic & rosemary recipe. You can cook stuffed mushrooms with mascarpone,garlic & rosemary using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Stuffed Mushrooms with Mascarpone,Garlic & Rosemary:
  1. Take flat field mushrooms, stalks removed
  2. You need Mascarpone
  3. Use garlic, crushed
  4. Use fresh chopped rosemary
  5. Prepare sea salt freshly ground black pepper to taste
  6. Provide stuffing mix ( i used the sage oinon)
  7. You need cold water
  8. Take thin slices of parma ham ( or you could use any sliced ham)
  9. Use baby spinach leaves
Instructions to make Stuffed Mushrooms with Mascarpone,Garlic & Rosemary:
  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.

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