SALSICCIA-STUFFED MUSHROOMS WITH CRISPY PARMESAN

ingredients

• 15 forest mushrooms (approx. 7 cm in diameter)
• 300 g Nonna Elide Salsiccia Fennel
• About 75 grams finely grated Parmesan
• Salt

Here's how

• Remove the stems and gills from the mushroom caps to create a little bowl for the filling.
• Score the salsiccia and take the meat out of its natural casing.
• Fill each mushroom cap with a good amount of raw salsiccia. Give the salt mill a few twists over the top and finish each mushroom with about 1 tablespoon of finely grated Parmesan.
• 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 mushrooms are tender, the salsiccia is cooked through and the cheese has melted and taken on a little colour. Check that the salsiccia is fully cooked before serving.
• Serve straight away as finger food or as a starter. They are perfect for both festive occasions and everyday meals.

Tip:
These stuffed mushrooms are also fantastic on the barbecue in summer. For a larger version that works perfectly as a starter, use portobello mushrooms. Place the mushrooms on the barbecue over indirect heat and let them grill until the mushrooms are tender and the salsiccia is cooked through.

Nonna vet bäst.

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