Tatua 360 Login
EN JP CN
  • About Us
    Our Company
    • Our Purpose
    • Our Vision
    • Our Heritage
    • Our Sustainability
    • Our Quality
    • Our News
    Our People
    • Our Team
    • Careers
    Our Location
    • Our Farms
    • Contact Us
  • Products
    Nutritionals
    • Human Nutrition
      • Protein Hydrolysates
      • Functional Lipids
      • Specialty Proteins
    • Microbial Nutrition
      • Dairy Peptones
      • Plant Peptones
    • Product Customisation
    Flavours
    • Cheese Flavours
    • Butter Flavours
    • Cream & Milk Flavours
    Ingredients
    • Caseinates
    • Whey Protein Concentrate (WPC)
    • Anhydrous Milkfat (AMF)
    Foods
    • Retail
    • Foodservice
    • Customised & Industrial
    • FAQs
  • Sustainability
    Sustainability
    • Sustainability Framework
    • Our Sustainability Responsibilities
    • Commitment to Progress
    • Certifications
  • Tatua Recipes
    Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Baking
    • Snacks & Nibbles
  • Careers
  • Contact Us
EN JP CN

About Us

Our Company
  • Our Purpose
  • Our Vision
  • Our Heritage
  • Our Sustainability
  • Our Quality
  • Our News
Our People
  • Our Team
  • Careers
Our Location
  • Our Farms
  • Contact Us
Nutritionals
  • Human Nutrition
    • Protein Hydrolysates
    • Functional Lipids
    • Specialty Proteins
  • Microbial Nutrition
    • Dairy Peptones
    • Plant Peptones
  • Product Customisation
Flavours
  • Cheese Flavours
  • Butter Flavours
  • Cream & Milk Flavours
Ingredients
  • Caseinates
  • Whey Protein Concentrate (WPC)
  • Anhydrous Milkfat (AMF)
Foods
  • Retail
  • Foodservice
  • Customised & Industrial
  • FAQs
Sustainability
  • Sustainability Framework
  • Our Sustainability Responsibilities
  • Commitment to Progress
  • Certifications

Tatua Recipes

Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Baking
  • Snacks & Nibbles

Careers

Contact Us

Tatua 360 Login


Stuffed Mushrooms With Garlic & Rosemary Cream

Ingredients

6 flat field mushrooms, stalks removed

200g Tatua Mascarpone

1 clove garlic, crushed

1 Tbsp fresh chopped rosemary

sea salt and freshly ground black pepper to taste

1 cup stuffing mix (e.g. sage and onion)

½ cup cold water

6 thin slices Parma ham

130g baby spinach leaves

Method

  1. Preheat the oven to 190°C.  Line a shallow baking tray with baking paper and arrange the mushrooms skin side down.  Combine the Tatua Mascarpone, garlic and rosemary and season well.
  2. Top each mushroom cap with 1 teaspoon of the garlic and rosemary mascarpone.
  3. Combine the stuffing mix and cold water and divide the mix between the mushrooms, piling it up to make a mound on top of the cream.  Top with a swirl of the Parma ham.
  4. Bake the mushrooms in the preheated oven for 8-10 minutes until they are soft, the stuffing mix is golden and the Parma ham is crispy.
  5. Arrange baby spinach leaves on serving plates and top with the warm mushrooms.  Garnish each with a generous dollop of the garlic and rosemary mascarpone before serving. Serves 6.
More Recipes
Private Bag 800
Morrinsville 3340
New Zealand
Call Us +64 7 889 3999
Contact Us
Products
Nutritionals Flavours Ingredients Foods
About
Our Company Our People Location Sustainability
Connect

© Tatua Co-operative Dairy Company Limited 2024  Terms & Conditions Privacy