Nduja is an Italian soft pork salami, hailing from Calabria. I’d love to be telling a story about how I came across this ingredient during my travels in Italy, but alas that is not the case. I have only come across it on pizzas in various Italian pizzerias across Ireland and the UK, so I wanted to use it differently besides topping pizza, spreading it on bread or adding it to pasta sauce. So these stuffed mushrooms are far from traditional. I pair it with a Roman dish of Cacio e pepe (cheese and pepper spaghetti) because I think that works really well with balancing out the fiery heat from the Nduja, but they could be served alone as a starter. Either way, they are a flavour bomb of spicy, garlicky goodness. Serves 2.
- 4 Large mushrooms
- 65g Nduja
- 3 garlic cloves
- 1 slice of day old bread
- 4 small knobs of garlic butter
- Olive oil
- Preheat an oven to 190C (180C fan forced)
- Clean mushrooms, removing any dirt. Remove stalks from the mushrooms and set aside.
- Break off small chunks of Nduja and add to the mushrooms, spreading evenly.
- Dice the mushroom stalks and add to the large mushrooms.
- Small dice the garlic, or mince, and add to the large mushrooms
- Remove crust from the slice of bread. Tear into small pieces. Top the mushrooms with the rustic bread crumbs. Add a small knob of garlic butter.
- Lightly oil an oven tray with olive oil. Add mushrooms to the oven tray and bake for 15 minutes.
- Serve with a simple “Cacio e pepe” pasta and enjoy!
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