Small, delicious button mushrooms often become the protagonists of many dishes because they are extremely versatile: whether used in a starter or the main, this humble ingredient has what it takes to turn a recipe into something special, enhancing it with its aromatic flavor and unique texture.

Mushrooms stuffed with Culatello di Zibello PDO are little flavor-packed gems, perfect to accompany a Sunday lunch. Plus, mushrooms prepared with this recipe are sure to win over even the pickiest little eaters.

The Recipe:

Wash the mushrooms thoroughly, removing any traces of soil. You may also use a clean damp cloth for this. Cut off the mushroom stalks and set aside, separately, from the caps. Add 4 tablespoons of oil to a non-stick pan on a medium high heat, along with a whole clove of garlic and the mushroom stalks. Cook for six minutes, with the lid on, tossing occasionally and being careful not to burn the garlic. Once most of the liquid has evaporated, add the parsley and the chopped Negroni Culatello di Zibello PDO, reserving a couple of tablespoons of it for finishing off the recipe later.  

Make the white sauce: in a pan, melt the butter over a gentle heat and add the sifted flour, whisking from time to time to prevent any lumps from forming. Gradually add the warm milk. As you cook, continue to stir for another 5 minutes and season with salt, a pinch of nutmeg and the grated cheese. Stir everything together and remove from heat. Set aside to cool. When the white sauce has cooled down and is no longer hot to the touch, add the egg yolk and toss it back into the pan along with the cooked mushroom stalks, Culatello di Zibello PDO and parsley.  

On an oven tray lined with greaseproof paper, arrange the mushroom caps you have previously set aside. Fill them with the sauce and sprinkle with the remaining pieces of Culatello di Zibello PDO and the breadcrumbs. Pop into the oven for 20 minutes at 400° F and serve your mushrooms while still hot.