With the recipe for quick mushroom focaccia, you bring to the table in less than half an hour a tasty dish to serve both at dinner and in a buffet!
The base, in fact, is made with the ready-to-use focaccia dough that we find in the supermarket fridge section, and the filling is composed of tasty and melty smoked scamorza cheese and mushrooms sautéed in a pan.
I have already mentioned the cardoncelli mushrooms, a variety typical of my region, the Murge, in the recipe for Cardoncelli with cicatelli of burnt wheat, but of course, any variety of mushrooms is suitable for this recipe; even the frozen ones in bags are excellent!
I prepared this recipe a few days ago because I had the focaccia dough in the fridge nearing expiration and cardoncelli mushrooms that my husband loves, and I assure you we devoured it at dinner in no time!
Also, the peculiarity of these ready-to-use bases is that they remain very crispy even if prepared well in advance and then simply heated in the microwave or pan.
Check the ingredient list and prepare the quick mushroom focaccia as soon as possible.
READ THE F.A.Q. AT THE END OF THE RECIPE to clear up any doubts and for tips.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6/8
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 210.74 (Kcal)
- Carbohydrates 22.97 (g) of which sugars 2.17 (g)
- Proteins 9.10 (g)
- Fat 8.77 (g) of which saturated 0.84 (g)of which unsaturated 0.92 (g)
- Fibers 2.99 (g)
- Sodium 114.01 (mg)
Indicative values for a portion of 72 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 ready-to-use focaccia base
- 8.82 oz cardoncelli mushrooms (weight when cooked)
- 1.76 oz smoked scamorza cheese
- 1 package speck (sliced)
- grated Parmesan cheese (to taste)
- 2 tablespoons extra virgin olive oil
- parsley
- garlic powder (or 1 fresh clove)
- cardoncelli mushrooms
- 1/4 cup white wine
Steps
– Clean the mushrooms, slice them, and rinse quickly
– Heat the pan with the oil, garlic (powder or fresh), and parsley, then add the mushrooms. Cook over medium heat, stirring to flavor them, then deglaze with 1/4 cup of white wine. Salt and pepper to taste. After a few minutes, turn off the heat and let cool.
– Preheat the oven to 392°F
– Unroll the focaccia base directly on the baking tray lined with aluminum or a new sheet of parchment paper (removing the one from the package) and prick the bottom.
– Add the sliced scamorza cheese, mushrooms, and speck, and sprinkle with Parmesan to taste.
– Bake the focaccia for about 20′ or until the edges are golden.
Tips and Variations
– The quick mushroom focaccia can also be prepared with other types of mushrooms and stored in the fridge. If there are leftovers, it can be reheated in a pan or microwave for a few minutes and does not lose its crispness.
FAQ (Questions and Answers)
What do I do if ..
– I can’t find cardoncelli mushrooms, can I use champignons?
– Yes, and you can also use frozen ones following the cooking instructions in the recipe.
– Can I use puff pastry base?
– Yes, you can also use ready-to-use puff pastry or shortcrust pastry.
– Can the scamorza cheese be substituted?
– You can certainly do that. But if you use regular mozzarella, make sure to drain it well before using.
