Soft mushroom caps hold a colorful filling of rice and vegetables, enhanced by the unique flavor of Parmigiano Vacche Rosse 24 months. All is enveloped in a creamy Parmigiano sauce, for a refined and creamy appetizer that delights every palate.
Mushroom preparation: Clean the champignon mushrooms, removing the stems and slightly hollowing out the inside. Keep the stems, finely chopped, for the filling.
Cooking rice and vegetables: Boil the rice in plenty of salted water or, better yet, cook it like a risotto: in a pan with half of the oil, chopped onion, diced carrot and bell pepper, peas, and the chopped mushroom stems.
Add the rice and, after toasting it, add a little broth to cook it (it should be al dente). Season with salt and pepper. Off the heat, add 60 g of grated Parmigiano Vacche Rosse and chopped parsley.
Place the mushroom caps on a baking sheet lined with parchment paper and lightly oil them.
Cooking: Drizzle with a little oil and bake in a static oven at 190°C for about 20-25 minutes, until the mushrooms are cooked and the surface is golden.
Preparation of the creamy Parmigiano sauce: In a small saucepan, melt the butter, add the flour, and stir to form a light roux. Gradually pour in the hot milk, stirring with a whisk to avoid lumps.
Bring to a boil, then add 40 g of grated Parmigiano Reggiano Vacche Rosse 24 months. Stir until you get a smooth and enveloping cream. Season with salt and pepper.
Plating: Arrange the stuffed mushrooms on a serving plate, mix the rice and vegetables with the creamy Parmigiano sauce, and garnish with more chopped fresh parsley.
For a final touch:
In the refrigerator, in an airtight container, for up to 2 days. Reheat in the oven or microwave before serving.
Italia, Emilia Romagna
| Energy (kcal) | 141.98 |
| Carbohydrates (g) | 5.86 |
| of which Sugars (g) | 3.48 |
| Fat (g) | 8.67 |
| of which Saturates (g) | 4.36 |
| Protein (g) | 9.18 |
| Fiber (g) | 2.78 |
| Sale (g) | 0.11 |
