Twice-cooked Chestnut Mushrooms with Parma Ham and Taleggio

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 8 very large chestnut mushrooms
  • 8 tablespoons extra virgin olive oil
  • 150 ml (¼ pint) dry white wine
  • 1 garlic clove, crushed
  • 1 teaspoon chopped fresh rosemary
  • 100 g (4 oz) Parma ham, cut into small dice
  • 75 g (3 oz) Taleggio cheese, cut in 5mm (¼in) dice
  • 75 g (3 oz) fresh white breadcrumbs
  • 1 tablespoon freshly grated Parmesan cheese
  • Salt and freshly ground black pepper


    Stuffed mushrooms appear in one guise or another in most restaurants, so here’s one for the recipe album with all the flavours of Italy. Use extra virgin olive oil and the best Parma ham you can afford.

    Preheat the oven to 180°C/350°F/gas mark 4. Remove the stalks from the mushrooms and chop them roughly. Place the mushroom caps in an ovenproof dish, pour over 2 tablespoons of the olive oil and all the wine, then cover with foil and bake for 15 minutes.

    Meanwhile, prepare the filling: heat another 2 tablespoons of the oil, add the garlic, rosemary and ham and sauté for 4-5 minutes. Add the chopped mushroom stalks and cook for 2 minutes. Transfer to a bowl and leave to cool slightly. Add the Taleggio and breadcrumbs, season to taste and mix well.

    Fill each mushroom with this mixture, then pour over the remaining oil and sprinkle with the grated Parmesan. Return to the oven and bake for 10 minutes, until bubbling and golden.