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.
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