Radicchio rolls with champignon mushrooms and Superior Bergkase

Name: Radicchio rolls with champignon mushrooms and Superior Bergkase
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 24
Ingredients: Radicchio long (about 300 g) 24 leaves; Bergkäse cheese Superior 8.8 oz; Champignon mushrooms 2 ½ cups; Potatoes 1.1 lbs; Garlic 2 cloves; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Bergkäse cheese Superior 3.5 oz

it de fr es br

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 40 min
Cook time: 30 min
Makes: 34 pieces

PRESENTATION

So, you are thinking of something that totally captures the essence of Northern Italy? Well, look no further—radicchio rolls with champignon mushrooms and Bergkase Superiore are your go-to. These rolls are like a cozy hug, bringing those hearty Alpine flavors that just fit perfectly in colder months.

Picture this: deep-purple radicchio leaves wrapped around a filling that's both moist and earthy. And the filling? It's got soft potatoes, champignon mushrooms, and a hint of Bergkase Superiore cheese. It melts into this creamy, slightly tangy wonder. Honestly, it is rustic and elegant—great for a cozy winter night or a festive holiday gathering.

Once baked, they get this golden and crispy exterior. Inside? Still soft and full of cheesy goodness. Seriously good stuff. Up in the Alpine regions of Northern Italy, these kinds of dishes are basically a staple. They've really mastered using seasonal ingredients like winter veggies, mountain cheese, and wild mushrooms. Sometimes they throw in speck or gorgonzola for an extra savory punch, but this vegetarian version shines, too.

And look, whether it's a family dinner or a holiday party, these radicchio and mushroom recipes totally steal the show. The colors are amazing—bright radicchio leaves and melting cheese. Texture-wise, it’s a delight, with tender mushrooms, crispy gratin, and gooey cheese. Plus, you can tweak it based on what's in your fridge. Still comforting. Still hearty. And you might call them radicchio roll-ups or radicchio involtini. But here's the thing—this dish is one of those radicchio and cheese recipes that shows how simple Alpine ingredients can create something really, really special. And satisfying. It's a dish that not only tastes great, but also carries the traditional flavors of the region, which is great. For sure.

INGREDIENTS

For 34 rolls: Radicchio 34 leaves - long (about 300 g); Bergkäse cheese 8.8 oz (250 g) - Superior; Champignon mushrooms 2 ½ cups (300 g); Potatoes 1.1 lbs (500 g); Garlic 2 cloves; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For gratin: Bergkäse cheese 3.5 oz (100 g) - Superior

Preparation

How to prepare Radicchio rolls with champignon mushrooms and Superior Bergkase

To make the radicchio rolls with champignon mushrooms and Superior Bergkase, first prepare the ingredients: clean the mushrooms and slice them very thinly 1, then peel the potatoes and cut them into cubes about 1/2 inch 2. Finally, chop the parsley 3.

In a pan, sauté the garlic with the oil for a few minutes, then add the potatoes 4, salt 5, and cook for at least 7-8 minutes. At this point, add the mushrooms 6 and cook for another 4-5 minutes.

When the filling is cooked, remove the garlic 7 and add the chopped parsley 8, then turn off the heat and let it cool slightly 9.

In the meantime, grate the Superior Bergkase with a coarse grater 10. Add the grated cheese to the slightly cooled filling 11, mix well, and set aside 12.

Move on to the radicchio: choose the longest leaves and remove the tougher central rib 13. Blanch the leaves for about 30 seconds 14, then transfer them to a bowl with cold water and ice 15.

You are ready to assemble the rolls: place the radicchio leaves on a cutting board and add a tablespoon of filling 16, then gently fold the sides and roll the leaf carefully 17. Arrange the obtained rolls in an oiled baking dish 18.

Finally, grate the Superior Bergkase for the gratin, this time with a fine grater 19. Dust the rolls with the cheese and bake for 5 minutes with the grill at 464°F 20. Once gratinated, the radicchio rolls with champignon mushrooms and Superior Bergkase are ready to be served hot 21!