Part 6/8:
Once the mushrooms have cooled enough to handle, spread or pipe the cheese mixture generously over each cap. Sprinkle grated Parmigiano-Reggiano or Reggiano on top for an additional savory layer. Return the assembled mushrooms to the oven for a few minutes, just enough to melt and lightly brown the cheese.
This step ensures the cheese topping is warm, gooey, and melded with the mushroom flavors, creating an irresistible appetizer or main course.
Plating and Presentation
For an elegant presentation, prepare a vinaigrette using the remaining aged balsamic vinegar and basil olive oil to drizzle over the dish. Create an aesthetic base on the plate with a small amount of thickened, aged balsamic vinegar—its concentration adds a glossy, deep flavor without overwhelming the plate.