Prosciutto stuffed mushrooms

Category,

If you use Portobello mushrooms they make a wonderful first course.
Another option is a stuffing made of ground almonds and herbs such as parsley, thyme, rosemary, chives, garlic and onions plus a little lemon juice.

Yields4 Servings
 12 large mushrooms
 2 tbsp butter
 1 clove garlic minced
 3 oz prosciutto ham finely chopped
 ¼ cup fresh bread crumbs
 2 tbsp chopped parsley
 ¼ cup grated swiss cheese
1

Wash and dry mushrooms.

2

Remove stems, and chop finely (by hand or food processor).

3

Melt butter in a skillet until bubbly.

4

Add minced garlic and sauté 1 minute.

5

Add chopped mushroom stems and ham and sauté 1 minute more.

6

Stir in bread crumbs and cook 2 minutes.

7

Remove from heat, stir in parsley.

8

Divide mixture among (the up-side-down!) mushroom caps and top with grated cheese.

9

Bake in a 325°F oven 15 minutes or microwave 3 to 4 minutes on high until cheese bubbles.

Ingredients

 12 large mushrooms
 2 tbsp butter
 1 clove garlic minced
 3 oz prosciutto ham finely chopped
 ¼ cup fresh bread crumbs
 2 tbsp chopped parsley
 ¼ cup grated swiss cheese

Directions

1

Wash and dry mushrooms.

2

Remove stems, and chop finely (by hand or food processor).

3

Melt butter in a skillet until bubbly.

4

Add minced garlic and sauté 1 minute.

5

Add chopped mushroom stems and ham and sauté 1 minute more.

6

Stir in bread crumbs and cook 2 minutes.

7

Remove from heat, stir in parsley.

8

Divide mixture among (the up-side-down!) mushroom caps and top with grated cheese.

9

Bake in a 325°F oven 15 minutes or microwave 3 to 4 minutes on high until cheese bubbles.

Prosciutto stuffed mushrooms

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