5 Minutes to Producing Best Stuffed Mushrooms with Mascarpone,Garlic & Rosemary

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Here are the ingridients that are required to make a perfect Stuffed Mushrooms with Mascarpone,Garlic & Rosemary:

1. Take 6 of flat field mushrooms, stalks removed.
2. Use 200 grams of Mascarpone.
3. Provide 1 clove of garlic, crushed.
4. Prepare 1 tbsp of fresh chopped rosemary.
5. Prepare 1 of sea salt freshly ground black pepper to taste.
6. You need 1 cup of stuffing mix ( i used the sage oinon).
7. Use 1/2 cup of cold water.
8. Use 6 of thin slices of parma ham ( or you could use any sliced ham).
9. You need 130 grams of baby spinach leaves.

Done with the ingridients? Below are the instructions on producing Stuffed Mushrooms with Mascarpone,Garlic & Rosemary:

1. Preheat the oven to 190c. Line a shallow baking tray with baking paper and arrange the mushrooms skin side down..
2. Combine the mascarpone, garlic and rosemary and season well and set aside..
3. Top each of the mushroom cap with 1 teaspoon of the garlic and rosemary mascarpone..
4. 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..
5. 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..
6. 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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