While we were in Santa Fe, we ate one of the better gluten-free pizzas I’ve eaten in a restaurant. At Rooftop Pizza, they fed us well. We were so happy to sit outside in the warm air and share this meal with our daughter.
However, the pizza was only one part of the meal. Coming home, Danny and I were both thinking about the appetizer we shared. Simple and elegant at the same time, those prosciutto-stuffed mushrooms couldn’t be hard to make.
So we made some for lunch our first day back. We wanted to show you how.
It’s that easy.
Danny wanted me to let you know that we like our mushrooms with a bit of a bite. So we were working with raw mushrooms here. However, if you wanted soft, entirely-yielding-to-the-teeth mushrooms, you should roast them before stuffing them and putting them under the broiler. Set your oven to 500°. Put a little salt, pepper, and olive oil on the de-stemmed mushrooms. Roast them until they start to feel soft to the touch, about 5 to 10 minutes. Pull them out, let them cool, and then stuff them as we did in the video.
I’m pretty sure there’s no end of ways to play with this recipe. How about gluten-free breadcrumbs moistened with butter, fresh thyme, and Taleggio cheese? Or finely diced fennel, salami, and green apple, topped with Asiago? You can imagine.
Mostly, we love how easy this is. Need a dish for a dinner party? Want to make sure there’s something gluten-free and good at the potluck you’re attending? I’d bring these!