Baci di champignon

Name: Baci di champignon
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: Champignon mushrooms mushrooms 24; Cow's milk ricotta cheese ¾ cup; Parmigiano Reggiano PDO cheese 1.5 oz; Fine salt to taste; Black pepper to taste; White pepper to taste; Sun-dried tomatoes in oil 4; Black olives pitted 8; Pine nuts 1 ½ tbsp; Sage 2 leaves; Chives 4 fili; Rosemary needle a few

it de fr es br

151

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 151
Carbohydrates g 4.1
of which sugars g 3.9
Protein g 9.2
Fats g 10.8
of which saturated fat g 4.38
Fiber g 6.3
Cholesterol mg 23
Sodium mg 276

Difficulty: Easy
Prep time: 20 min
Serving: 6
Cost: Average
Note plus the resting time in the fridge, about 30 minutes

PRESENTATION

Golden mushroom caps with a satisfying tender bite offer a really inviting look at any party table, making Baci di champignon one of the most talked-about Italian appetizers out there. Soft, creamy fillings inside those round, earthy champignon mushrooms turn these into the kind of stuffed mushrooms people reach for again and again during family gatherings or more formal celebrations. With their moist, smooth centers and that gentle mushroom flavor, these mushroom appetizers add just enough gourmet touch to feel special but keep the mood casual and WELCOMING—always a benefit for family meals or friendly get-togethers. At holiday parties or after-school hangouts, it’s that flavorful, nice balance between creamy and earthy that makes these a popular choice across generations. You notice a plate of finger foods like this always gets attention, and the little bites look lovely lined up on the platter—kind of elegant but still fun and approachable for home cooks looking for something DELICIOUS without much fuss. Families seem to love these for their familiar texture, simple look, and adaptable taste—all combined into one really good appetizer experience!

Busy home cooks stick with Baci di champignon because these vegetarian finger foods fit right in with nearly any routine or special occasion—they’re great for potlucks, family game nights, or whenever you want something EASY yet fresh. The beauty of these stuffed mushroom caps comes from their natural versatility—change up the fillings for different family tastes or slide them into lunchboxes for a special treat. People get creative, sometimes using Mediterranean herbs for a change, sometimes keeping it classic and simple, but every time the results are great and appreciated by all ages (always good when you have both picky eaters and adventurous folks at the table). Warm color, moist texture, and the light, flavorful aroma...they turn even regular weeknights into something a little more special. For hosts hoping to offer a variety, these mushroom hors d'oeuvres help fill the table with something both RELIABLE and interesting—an easy win for families searching for adaptable champignon recipes and those timeless party appetizers that never really go out of style.

INGREDIENTS

151

Calories per serving

Ingredients for 12 kisses: Champignon mushrooms 34 - mushrooms; Cow's milk ricotta cheese ¾ cup (200 g); Parmigiano Reggiano PDO cheese 1.5 oz (40 g); Fine salt to taste; Black pepper to taste; White pepper to taste

for the tomato and olive cream: Sun-dried tomatoes in oil 4; Black olives 8 - pitted

for the herb cream: Pine nuts 1 ½ tbsp (20 g); Sage 2 leaves; Chives 4 fili; Rosemary a few - needle

Preparation

How to prepare Baci di champignon

To make the mushroom kisses, start with the filling cream: place the ricotta in a bowl and blend everything with a whisk until you get a smooth cream without lumps. Season with grated Parmesan, add salt, and pepper 1, mix to combine the ingredients. Divide the cream into two different bowls 2. Toast the pine nuts for a few seconds in a pan 3 to make them golden and crunchier,

transfer them to the mixer with blades 4, also add the washed and dried fresh herbs: a few chives 5, rosemary needles 6,

sage leaves 7, salt, and pepper with white pepper. Blend everything to obtain a creamy mixture that you will add to one of the two ricotta creams 8, mix with a whisk to combine the ingredients 9

then cover the cream with plastic wrap 10 and place it in the refrigerator for about 30 minutes. Take care of the second cream: take the sun-dried tomatoes in oil, drain them, dry them from excess oil with a kitchen cloth 11, and place them in the mixer 12,

also add the pitted black olives 13 and blend everything for a few moments 14, incorporate the mixture into the remaining ricotta cream 15, season with a pinch of white pepper and salt, mix with a spoon to combine the ingredients, cover with plastic wrap and let it set in the refrigerator for 30 minutes.

Meanwhile, you can take care of the How to Clean Porcini Mushrooms, remove the stem by gently twisting it, quickly clean them with cold water and dry them with a cloth, and peel the caps of the champignons with the help of a small knife 16: with the help of a small knife, also remove the edge 17 and part of the inside of the mushrooms, as you clean them, place them on a cutting board. Take the creams from the fridge 18 and quickly mix them again with a whisk;

transfer the creams to two piping bags 19 and fill the caps alternating the flavors of the two creams 20, join the caps two by two 21 as if they were the famous "lady's kisses", bring your mushroom kisses to the table immediately!

Storage

Mushroom kisses should be consumed immediately after being made because the mushrooms, when raw, tend to darken quickly, so it's good to prepare the cream a little in advance but clean the mushrooms just before serving. You can store the cream separately in an airtight container for 2-3 days and then fill the kisses before serving.

Advice

You can use another fresh cheese instead of ricotta, like robiola. I used a mix of fresh mixed herbs, you can replace these herbs with others of your liking, such as mint, basil, or bay leaf. Don't throw away the mushroom stems but use them to season pasta by cooking them in a pan with garlic and olive oil.

For the translation of some texts, artificial intelligence tools may have been used.