Champiñones rellenos a la toscana

Ingredientes

• 1 1/2 pounds cremini (baby Bella) mushrooms (try to buy 20 uniformly-sized, medium-sized mushrooms)
• 1/2 cup marsala wine
• 2 tablespoons extra virgin olive oil, divided
• 1 cup fennel diced small (use white bulb cored and trimmed)
• 2 cups Tuscan kale, ribs removed and leaves chopped small (also called Lacinato kale)
• 1 1/2 tablespoons fresh garlic, minced
• 1 cup Italian style bread crumbs
• 1 cup freshly grated Parmesan cheese
• 1/2 cup Alessi Pine Nuts*, chopped small
• 1/2 cup Alessi Sun Dried Tomato Pesto*
• 1 teaspoon sea salt or kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup mascarpone cheese*
• 1 cup mascarpone cheese*
• 2 tablespoons Alessi Sun Dried Tomato Pesto
• Alessi Pine Nuts, to garnish each mushroom

Preparación

1. 1

   Carefully remove the stems from mushrooms. The mushrooms should be about an ounce each, less when stem is removed. Dice the stems small and set aside.

2. 2

   Place mushroom caps opening side up in a baking dish and pour the marsala wine over each. Set this aside while you work on the stuffing.

3. 3

   Preheat oven to 375 degrees F.

4. 4

   In a large sauté pan heated to medium high heat, place one tablespoon of the olive oil.

5. 5

   Add the diced mushroom stems as well as the chopped fennel and sauté for 3 minutes stirring occasionally.

6. 6

   Add the remaining tablespoon of olive oil, the chopped kale and minced garlic and sauté for two additional minutes then remove from heat and set aside.

7. 7

   In a large bowl place bread crumbs, Parmesan cheese, Alessi Pine Nuts, Alessi Sun Dried Tomato Pesto, salt, pepper and mascarpone cheese. Stir with a wooden spoon or spatula until well mixed.

8. 8

   Divided the filling between the 20 mushroom caps, pressing the filling into the mushroom cavity and mounding high. Bake uncovered for 25 minutes.

9. 9

   While mushrooms are baking, make topping by mixing the mascarpone cheese with the Alessi Sun Dried Tomato Pesto stirring until smooth. Place mixture in a pastry bag fitted with a small star tip and refrigerate until needed.

10. 10

    Transfer baked mushroom caps to a serving platter using a spoon to lift each one out. Allow to cool slightly, then use the pastry bag to add a rosette of topping to each mushroom. Add a final sprinkle of Alessi Pine Nuts over the top. Serve immediately.