Stuffed Mushrooms

The original “Baci Di Dama” is a cookie. This dish served at a country restaurant named Ristorante Roma, in the middle of the rice fields in the little village of Ghislarengo in northern Piedmont. According to the chef, the Piedmontese love tuna, as evidenced in dishes such as Peperoni Ripieni, Pate di Tonno, and Vitello Tonnato.

As the chef of the restaurant explains, the sweet baci whimsically resembled two cultivated mushrooms sandwiched together with a cream filling. This is not a classic, but brings back fond memories of earlier years and makes for unique hors d’oeuvres.

Ingredients

• 1½ to 2 pounds medium mushrooms, wiped clean and stems removed

• 2 eggs, divided and lightly beaten

• ¼ pound Tomme de Savoie cheese, grated (substitute for original Toma Piemontese)

• Option: mayonnaise, minced onion/garlic, pickles relish

• 6⅛ ounces Italian tuna packed in oil, drained

• Salt and freshly ground black pepper to taste

• Flour for dredging

• 1¼ cup breadcrumbs

Preheat fryer to 375°F.

1. Pair mushroom caps in equal sizes. Set aside until ready to use.

2. In a small bowl, beat one egg with Tome de Savoie and tuna. Add options to the stuffing Season with salt and freshly ground black pepper. Stuff each mushroom cap with the filling and “kiss” (bacio) two caps of equal size together. Secure with a toothpick.

3. Dip each bacio in flour, pat off excess, brush with egg, and roll in breadcrumbs. Deep fry until golden. Season immediately with salt and serve hot.