Prosciutto & Parmesan Stuffed Mushrooms

By RossanaV

Ingredients

• 24 Large (1 1/2 to 2 inch wide) mushrooms
• 4 tablespoons olive oil
• 1 large garlic clove, minced
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped prosciutto (3 oz)
• 1/4 cup fine dry bread crumbs
• 3 tablespoons minced fresh flat-leaf parsley
• 3/4 cup finely grated parmigiano- reggiano
• 1 large egg, lightly beaten
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 24
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Put a rack in the middle oven and preheat oven to 400F. Lightly grease a shallow baking dish large enough to hold mushroom caps in one layer.
To remove stems from mushrooms, hold each mushroom stem side up in palm of one hand and use other hand to push stem gently sideways until it pops out. If any stem remains in cap, gently scoop it out with a small spoon. Trim off and discard bottoms of stems and finely chop stems.


Heat 2 tablespoons oil in a 10 to 12 inch heavy skillet over moderate heat. Add mushroom stems, garlic, and onion and cook, stirring, until stems are very tender, about 8 minutes.

Transfer to a bowl , add prosciutto, bread crumbs parsley, 1/2 cup parmesan, egg, salt, and pepper, and stir to combine well.
Divide filling among mushroom caps, mounding it slightly, and arrange in one layer in greased baking dish. Sprinkle mushrooms with remaining 1/4 cup parmesan and drizzle with remaining 2 tablespoons oil. Bake until mushroom caps are tender, about 20 minutes.