Stuffed mushrooms are an Italian-style appetizer that Susanne has enjoyed for years, and always a crowdpleaser when enjoyed as a passed snack. These stuffed mushrooms also pair well as a side dish for a light summery dinner alongside a big green salad. Susanne gives a savory twist to her mushrooms with the addition of chopped ham. Pair with Fullerton Wines Three Otters Rosé for a summer-worthy pairing perfect for any summer gathering.

Ingredients:

• 12 large button mushrooms
• 8 tablespoons extra-virgin olive oil
• 1 shallot
• 2 cloves of garlic
• 1/2 cup breadcrumbs
• 3/4 cup chopped ham (I use Black Forest or Prosciutto)
• 1 cup freshly grated Parmigiano Reggiano
• 4 tablespoons chopped fresh flat-leaf parsley
• Salt and pepper to taste

 

Directions

• Separate the caps from the stems of the mushrooms. Using a knife, carefully cut out the inner parts of the mushroom so they are a bowl shape.
• Keep the stems and finely chop them.
• Heat the oven to 375 F.
• In a skillet, heat 2-3 tablespoons of olive oil and sauté the garlic and shallot over medium heat.
• Add the chopped stems to the skillet and cook while stirring until most of the liquid is gone.
• Add the breadcrumbs and sauté until slightly browned. Stir in the chopped ham and remove from the heat. Let the mixture cool down before you add the cheese and 2 tablespoons of the parsley.
• Season with salt and pepper.
• Arrange the mushroom caps on the baking dish drizzled with 1 tablespoon of the olive oil. With your fingers, form a good mound of the filling and push down into the mushroom caps. Drizzle with the remaining 4-5 tablespoons of olive oil. I like to use Oregon Olive Oil from Red Ridge Farms – a local treat!
• Bake uncovered for about 20 minutes until brown and bubbly. Decorate with sprigs of parsley.

 

Enjoy with Three Otters Rosé!