Porcini Caps Stuffed With Cheese And Ham

Taleggio has consistency much like Brie cheese, soft, however its
flavor is more like a Fontina cheese.

8 lg. porcini mushrooms, wiped clean (or substitute cremini
mushrooms)
2 T. extra-virgin olive oil
1 clove garlic, peeled and minced
1/3 c. chopped fresh parsley
4 oz. finely chopped boiled ham
salt fresly ground pepper
4 oz. taleggio, rind removed, finely chopped
12 leaves fresh basil, minced
4 tsp. grated parmigiano-reggiano

  1. Preheat oven to 375.
  2. Separate mushroom caps from stems. Finely chop stems. Steam caps for about 3 mins in a steamer basket set over boiling water, med. heat.
  3. Transfer caps to a baking pan. Heat oil in a saute pan over med. heat. Add mushroom stems, garlic, parsley and ham. Season to taste with salt and pepper and cook, stirring, about 5 mins. Remove from heat and add taleggio and basil to mixture. Mix well.
  4. Fill mushroom caps with chesse mixture and sprinkle with parmigiano-reggiano.
  5. Bake until cheese melts and mushrooms soften, about 15 mins. Garnish with chopped basil.

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