Mushrooms stuffed with vino rosso and parmesan cheese thin sliced salametti

1. Preheat the oven to 350° F.
2. Remove the mushroom stems by gently digging them out with a small spoon. This is easiest with a corrugated spoon such as a grapefruit spoon. Be careful! You must be gentle to not break the mushrooms.
3. Cut the stems into tiny cubes and simmer in olive oil.
4. Dice the Salametti and mix with the mushroom stems, pesto, roasted pine nuts, shallots and parsley.
5. Season with salt and pepper, divide the preparation among the 12 mushrooms and stuff them.
6. Mix the Panko breadcrumbs with the parmesan cheese and use it to top the stuffed mushrooms*.
7. *Note: These stuffed mushrooms can be prepared in advance. In this case, stop at this step and refrigerate the mushrooms for a few hours until serving time.
8. Place the stuffed mushrooms on a baking sheet and cook for approximately 15 minutes or until the topping is golden brown. Serve.

Garnish: For the presentation, fry a few half-slices of Salametti in olive oil on high heat for approximately 45 seconds on each side until they look slightly toasted. Drain on paper towels for a few minutes, allow to cool, and place a half-slice of crispy Salametti on each mushroom as it leaves the oven. The Salametti chips can be prepared in advance and stored dry.

To top it off, add a parsley leaf and a web of balsamic vinegar glaze that you can find at the supermarket. A delicious treat!