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The ingredients needed to make Stuffed Mushrooms with Mascarpone,Garlic & Rosemary:
- Get 6 flat field mushrooms, stalks removed
- Get 200 grams Mascarpone
- Provide 1 clove garlic, crushed
- Provide 1 tbsp fresh chopped rosemary
- Take 1 sea salt freshly ground black pepper to taste
- Prepare 1 cup stuffing mix ( i used the sage oinon)
- Take 1/2 cup cold water
- Provide 6 thin slices of parma ham ( or you could use any sliced ham)
- Prepare 130 grams baby spinach leaves
Instructions to make Stuffed Mushrooms with Mascarpone,Garlic & Rosemary:
- Preheat the oven to 190c. Line a shallow baking tray with baking paper and arrange the mushrooms skin side down.
- Combine the mascarpone, garlic and rosemary and season well and set aside.
- Top each of the mushroom cap with 1 teaspoon of the garlic and rosemary mascarpone.
- Combine the stuffing mix with cold water and divide the mix between the mushrooms, pilling it up to make a mound on top of the cream. Top with a swirl of the par a ham.
- Bake the mushrooms in the preheated oven for 8-10 minutes until the are soft, the stuffing mix is golden and the parma ham is crispy.
- Arrange the spinach leaves on the serving bowl and top with the warm mushrooms. Garnish each with a generous dollop of the garlic and rosemary mascarpone before serving.
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