Check-in on GetGlue
 
 

Buca Di Beppo's Stuffed Mushrooms

























Ingredients:
  • 6 each Mushrooms, 2½"
  • 2 Tbsp. Breadcrumbs
  • ¼ cup Alfredo Sauce
  • 1 Tbsp. Pesto
  • 1½ Tbsp. Half & Half
  • Pinch Salt
  • Pinch Pepper
  • ⅛ cup Prosciutto
  • 2 oz. Cream Cheese
  • 1 oz. Provolone Cheese, shredded 
  • ½ tsp. Sage, chopped
  • Pinch Rosemary, chopped
  • Pinch Pepper


Directions:
1. Carefully remove the stems from the mushrooms.

2. Blanch mushrooms in boiling water for 2 minutes.

3. Remove from boiling water and place in an ice bath until cool. Remove from ice bath and place cavity side down on a rack to drain. (Allow to drain for at least an hour before use.)

4. Dice prosciutto into ¼" pieces.

5. In a mixer, mix prosciutto, cream cheese, provolone, sage, rosemary, and pepper until well incorporated.

6. Stuff each mushroom with the prosciutto mixture.

7. Place mushrooms on a plate, cover with plastic wrap, and microwave for 2 minutes.

8. Remove plastic wrap and sprinkle breadcrumbs over top of mushrooms.

9. Transfer mushrooms to an oven safe dish and back at 400° F, approximately 4-5 minutes or until breadcrumbs are golden brown.

10. Meanwhile, combine Alfredo sauce, pesto, half & half, salt, and pepper in a sauce pan.

11. Heat on medium-high until sauce begins to reduce.

12. Pour sauce on serving plate and place mushrooms in a circle around plate.

13. Enjoy!


To find a Buca di Beppo restaurant in your neighborhood, go to www.bucadibeppo.com.


Return to episode guide >>


 

 

July 2014
Next month >>
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
August 2014
<< Previous month
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
copyright © 2014 Crown Media, all rights reserved.