Funghi ripieni di Crescenza e Prosciutto Crudo, an easy and tasty second course. Crescenza, aka Stracchino, is a a very soft, moist, rindless and spreadable cheese from Lombardy, Northern Italy.
Crescenza has a slightly sour flavour that is also very pleasant to use as a condiment for pasta or simply spread on bread.

Serves 2, Preparation 10 mins, Cooking approx. 20 mins

  • 2-3 Portobello Mushrooms
  • 1 shallot, finely sliced
  • 1 tbsp EVOO – Extra Virgin Olive Oil
  • Crescenza, Italian soft cream cheese, 100 g
  • Prosciutto Crudo, Cured Ham, chopped, 80 g
  • a pinch of salt and freshly ground black pepper

Crescenza Cheese


Preheat the oven to 200C / 180C Fan / Gas 6.

Do not wash mushrooms, just clean them by brushing delicately or by using a damp kitchen paper. Remove the stalks and finely chop them, set aside.

Place mushroom caps with the hollow side down on the baking paper on a baking-tray. Brush them gently with some oil, put in the oven for 3-4 minutes, then leave to cool. Drain the liquid from the baked mushroom caps and place them with the hollow side up.

Heat up 1 tbsp of EVOO in a non-stick skillet with sliced shallot. Add chopped stalks, cook until softened. Seasoning with a pinch of salt, black pepper, leave to cool. Add Crescenza soft cheese and chopped cured ham to the mixture, stir.

Spoon the mixture into the mushrooms, a drizzle of EVOO, in the oven for further 5 mins or until the top is gilded.


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