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Stuffed Baked Boletes

Some bolete caps are large enough to be served cut into quarters or sliced into wedges like pieces of a pie. Shellfish, meat, and spinach can be used for fillings.

Type: Vegetables
Courses: Side dish
Serves: 5 people

Recipe Ingredients

3   Boletes* - (to 4)
4 tablespoons 60mlOlive oil - or more
2   Garlic cloves - minced
2   Prosciutto slices - minced
1   Egg - slightly beaten
2 tablespoons 30mlFreshly-grated Parmesan cheese
1/2 cup 73g / 2.6ozBread crumbs
1 teaspoon 5mlMinced fresh basil
  = (or 1/4 tspn dried basil)
  Salt - to taste
  Freshly-ground black pepper - to taste

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.

Wild About Mushrooms by Louise Freedman


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