Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 3 Boletes* - (to 4) 4 tablespoons 60ml Olive oil - or more 2 Garlic cloves - minced 2 Prosciutto slices - minced 1 Egg - slightly beaten 2 tablespoons 30ml Freshly-grated Parmesan cheese 1/2 cup 73g / 2.6oz Bread crumbs 1 teaspoon 5ml Minced fresh basil = (or 1/4 tspn dried basil) Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Alternate Mushrooms: Common Store Mushroom, Horse Mushroom, The Prince Remove the bolete stems and save for another dish or dry the stems for future use. In a saute pan or skillet, saute the tops of the mushroom caps in the olive oil for a few minutes or until they turn brown. With a slotted spoon remove them to a warm baking dish. In the oil that remains in the pan, saute the garlic and prosciutto until the garlic is translucent. Allow the mixture to cool somewhat, then stir in the egg, Parmesan cheese, bread crumbs, basil, salt, and pepper. Stuff the caps and bake them in a preheated 400 degree oven for 15 to 20 minutes or until lightly browned. This recipe yields 4 to 5 side dish servings.


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