Twice-cooked Chestnut Mushrooms with Parma Ham and Taleggio

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

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

8 very large chestnut mushrooms
8 tablespoons extra virgin olive oil
150 ml (

Starter

Method

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 mush