Stuffed Mushrooms With Garlic & Rosemary Cream


6 flat field mushrooms, stalks removed

200g Tatua Mascarpone

1 clove garlic, crushed

1 Tbsp fresh chopped rosemary

sea salt and freshly ground black pepper to taste

1 cup stuffing mix (e.g. sage and onion)

½ cup cold water

6 thin slices Parma ham

130g baby spinach leaves


  1. Preheat the oven to 190°C.  Line a shallow baking tray with baking paper and arrange the mushrooms skin side down.  Combine the Tatua Mascarpone, garlic and rosemary and season well.
  2. Top each mushroom cap with 1 teaspoon of the garlic and rosemary mascarpone.
  3. Combine the stuffing mix and cold water and divide the mix between the mushrooms, piling it up to make a mound on top of the cream.  Top with a swirl of the Parma ham.
  4. Bake the mushrooms in the preheated oven for 8-10 minutes until they are soft, the stuffing mix is golden and the Parma ham is crispy.
  5. Arrange baby spinach leaves on serving plates and top with the warm mushrooms.  Garnish each with a generous dollop of the garlic and rosemary mascarpone before serving. Serves 6.
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