Salami-stuffed Champignon Mushrooms | Recipe

A different version of stuffed mushrooms, this time with salami and mozzarella. Slightly spicier without overpowering the mushrooms.

For two, as a light dinner or lunch, you’ll need around 8 mushrooms, roughly 100g of salami, 90g shredded mozzarella cheese, olive oil, 2 cloves of minced garlic, fresh basil leaves to garnish, and black pepper.

Heat the oven to 200°C.

Mince the garlic and chop the salami.

Heat the olive oil in a skillet on medium heat and add the salami. Cook until it’s turning slightly crispy, add the minced garlic and, after a minute or so, remove everything from the heat and set aside. Avoid overfrying the garlic as it turns burned fairly quickly so go by eye and aroma.

While the salami is cooking remove the stems and gills from the mushrooms to make room for the filling.

Pepper the insides of the mushrooms and fill each one with a generous amount of salami. Top the filled mushrooms with the mozzarella and place them on an oven plate lined with baking paper.

Place them in the oven and bake until the mushrooms are tender and the cheese turns golden.

Remove them from the oven, and garnish with basil leaves.

They can be served as appetizers, or as a meal with a salad and some bread.

For added mushroominess, chop and fry the removed stems quickly and place them in olive oil. Add some salt and serve with the bread.

Wheat beer turned out to be a perfect companion to this dish.

List of ingredients