Crescenza or also known as Stracchino, is a a very soft, moist, rindless and spreadable cheese from Lombardy, made in the town of Lodi, lower Lombardy area.
Crescenza has a slightly sour flavour that is also very pleasant to use as a condiment for pasta or simply spread on bread. For the record, Crescenza is also one of the main ingredients in Focaccia di Recco. Those flavours just work fine with these Portobello mushrooms.
Serves 2, Preparation 10 mins, Cooking 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
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 the mushroom caps on a baking-tray, with the hollow side down on the baking paper. 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 the 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.