Although the days are smaller, still feels like summer. The days remain warm, there are still people on the beaches, the shorts still roll around in the wardrobe … even if at evening a pair of socks or a blanket feels good already.
I love the summer but is not at all my favorite season … those very hot days are too much for me. I prefer the mild and bright days that spring and autumn bring. I am clearly a mid term girl. And I love the ingredients that the garden offers in those seasons, especially during spring!
These last few days, and while we are still waiting for baby Carlota, I take advantage of the free time to walk in the beach and cook a few meals to freeze, so I dont’ have to worry so much about those tasks after birth. Meals in this latter stage of pregnancy should be lighter and in less quantity. This recipe is perfect for that: quick and easy to prepare and serve it with a salad and you have a light but nutritious lunch, or you can also serve the mushrooms in a special day as an appetizer.
8 Paris Mushrooms (I used medium size)
2 cups of grated corn bread
1 clove of grated garlic
2 tbsp Oil
1/2 cup cured cheese (grated)
Salt and pepper
3 slices of prosciutto
1 branch of rosemary
2 tbsp of minced Purple Onion
Preheat the oven to 175º.
Take the stems of the mushrooms and set aside.
In a bowl mix the grated corn bread and the grated cheese.
Add the prosciutto, onion, garlic and chopped rosemary.
Add the olive oil and season with salt and pepper.
Fill the cavity of the prepared mushrooms and bake in the oven until golden. Allow to cool about 10 minutes before serving.