8 buffet servings | 30 MINUTES
SALSICCIA-STUFFED MUSHROOMS WITH CRISPY PARMESAN
Stuffed mushrooms with salsiccia and parmesan are easy to make and work well both as nibbles and starters. The salsiccia gives lots of flavour, and parmesan on top makes them extra delicious. Do try other varieties of Nonna Elide's salsiccia too, like Mild Piri Piri for a bit of heat or Smoked Paprika for a smokier flavour
Swap the wild mushrooms for 4 large portobello mushrooms for 4 generous servings – perfect as a starter or a lighter main course. Portobello holds more filling and gives an even stronger mushroom flavour.
ingredients
- 15 wild mushrooms (about 7 cm in diameter)
- 300 g Nonna Elide Salsiccia Fennel
- About 75 grams finely grated parmesan
- Salt
Here's how
- Remove the stalks and gills from the mushroom caps so you get a small bowl for the filling.
- Score the salsiccia and remove the meat from the natural casing.
- Fill each mushroom cap with a suitable amount of raw salsiccia. Grind a few turns of salt over and top with about 1 tablespoon of finely grated parmesan on each mushroom.
- Preheat the oven to 225 °C. Place the mushrooms on a baking tray and bake in the middle of the oven for 8-15 minutes, until the mushroom is tender, the salsiccia is cooked through and the cheese has melted and taken on a bit of colour. Check that the salsiccia is completely cooked before serving.
- Serve straight away as nibbles or a starter. They're perfect for both parties and everyday meals.
Tip:
These stuffed mushrooms are also fantastic grilled in the summer. For a bigger version that's perfect as a starter, use portobello mushrooms. Place the mushrooms on the grill over indirect heat and let them grill until the mushroom is tender and the salsiccia is fully cooked.
Nonna vet bäst.
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