Lasagna Cupcakes with Pioppini Mushrooms
Category: Pasta Dishes
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Lasagna Sheets | 8 |
| Pioppini Mushrooms | 200g |
| Smoked Bacon | 100g |
| Asiago Cheese | 100g |
| Garlic | 1 clove |
| Fresh Rosemary | 1 sprig |
| Extra Virgin Olive Oil | q.b. |
| Fine Salt | q.b. |
| Black Pepper | q.b. |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Protein | ~10g |
| Fat | ~18g |
| Carbohydrates | ~22g |
| Fiber | ~2g |
| Sodium | ~450mg |
Instructions
-
Prepare the Mushrooms:
Begin by cleaning the pioppini mushrooms. Cut off the bases and gently brush away any dirt using a small brush or cloth. Set them aside for later. -
-
Cook the Bacon and Mushrooms:
Heat a splash of extra virgin olive oil in a skillet over medium heat. Add the garlic clove, slightly smashed to release its flavor, and cook for 1-2 minutes. Add the smoked bacon and sauté for an additional 2 minutes to render its fat. Next, stir in the pioppini mushrooms along with the rosemary sprig, and cook for 2-3 minutes, allowing the mushrooms to soften and release their aroma. Season with salt and black pepper to taste. Remove the garlic and rosemary from the skillet, then set the mushroom and bacon mixture aside to cool slightly. -
Prepare the Lasagna Sheets:
In a large pot, bring salted water to a boil and quickly blanch the fresh lasagna sheets, one by one, for about 1 minute. Once cooked, remove them carefully with a slotted spoon and place them on a clean kitchen towel to drain and cool. -
Assemble the Cupcakes:
Cut each lasagna sheet into two pieces: one square and one rectangle. Lightly brush both sides of each piece with olive oil. Prepare 8 muffin tin cavities by greasing them with a little extra olive oil. Place a square piece of lasagna in the bottom of each cavity, then top it with the rectangle piece, layering them. -
Fill the Cupcakes:
Spoon the mushroom and bacon mixture into each muffin tin, filling them generously. Add small cubes of Asiago cheese on top of the mixture for a melty, creamy finish. -
Bake the Lasagna Cupcakes:
Preheat your oven to 220°C (425°F), setting it to convection mode. Place the muffin tin in the oven and bake for around 20 minutes, or until the lasagna cupcakes are golden and crispy on top. -
Serve and Enjoy:
Once baked, remove from the oven and let them cool for a few minutes. Carefully run a knife around the edges of each muffin cavity and gently lift the lasagna cupcakes out. Serve hot, and enjoy the delightful combination of crispy lasagna, smoky bacon, earthy mushrooms, and creamy Asiago cheese.
Pro Tip: For added flavor, consider sprinkling some grated Parmesan cheese or fresh herbs over the cupcakes before serving for an extra burst of taste.
This Lasagna Cupcake with Pioppini Mushrooms recipe brings a creative twist to a traditional Italian dish, perfect for serving at a gathering or as a fun, individual serving idea. It combines savory bacon, mushrooms, and the rich creaminess of Asiago cheese, all wrapped in lasagna sheets.
