Prosciutto-Stuffed Mushrooms |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Prosciutto and oregano give these stuffed mushrooms a bit of an Italian twist. To make them ahead, cover with plastic wrap and refrigerate until ready to bake. Ingredients:
16 large fresh mushrooms |
3 tablespoons olive oil, divided |
1/2 cup finely chopped onion |
1 garlic clove, minced |
2 tablespoons butter |
1 cup dry bread crumbs |
4 thin slices prosciutto, chopped |
1/4 teaspoon dried oregano |
1/4 teaspoon lemon juice |
pepper to taste |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
3 tablespoons grated parmesan cheese |
Directions:
1. 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.
2. 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.
3. 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. Yield: 16 appetizers.
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