I took inspiration from a cooking magazine (Cucinare bene) to prepare this particular and tasty side dish with champignon mushroom caps that published a similar yet different recipe at the same time…
The stuffed mushroom skewers are a quick dish that I cooked on the grill, but they would also be good cooked in the oven.
I feared that the arugula cheese filling I prepared would melt, but instead it stayed well attached to the mushrooms; I deliberately didn’t add even a drop of oil, but if you prefer…^_^

WHAT ARE THE MOST USED MUSHROOMS IN COOKING???

1) CHAMPIGNON: they are available all year round and are extremely versatile;

2) PORCINI: good raw, sautéed, dried;

3) CHANTERELLES OR GIROLLES: looks like a little trumpet and shines in simple preparations;

4) MORCHELS OR MORELS: found dried and the fresh ones are poisonous, so they must be cooked and give a delicate almost sweet aroma;

5) PIOPPINI: perfect in preparations that require long cooking like stews and roasts;

6) SHIITAKE: the excellence of oriental dishes, with which you can also make excellent soups.

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