Prosciutto Stuffed Mushrooms Recipes

PROSCIUTTO-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; finely chop stems. Drizzle caps with 2 tablespoons oil; set aside. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender. , Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps., Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.

PROSCIUTTO STUFFED MUSHROOMS

Steps:

• Wipe the whole mushrooms with a lightly damp paper towel to remove any dirt residue.
• Hold the cap of each mushroom securely in one hand (stem sticking up) and with the fingers on the other hand, hold the stem and bend/twist it until it pops out. Save the stems for the stuffing. and lay the caps in a lightly greased 9x13 baking dish in a single layer.
• Finely chop the reserved stems.
• In a large skillet over medium heat, add the oil followed by the chopped mushroom stems and onion. Saute' until they become tender and the onions are translucent. About 5-8 minutes.
• Add the chopped prosciutto with the garlic and stir over medium heat. Cook for about 3-4 minutes, stirring steadily so they don't burn. Remove from heat and let cool about 10 minutes.
• Add the Italian bread crumbs, Parmesan cheese, salt, pepper and lightly beaten egg. Stir well.
• With a small spoon, fill each mushroom cap with the stuffing. Make sure to get all inside each mushroom cap, then heap it on top.
• Place them back in your lightly greased 9x13 baking dish. Sprinkle each mushroom with Parmesan cheese and drizzle a little extra virgin olive oil across the top.
• Bake in a preheated 400 degree oven for 20-25 minutes, until the mushrooms are tender and the stuffing is a golden brown.