STUFFED MUSHROOMS W/ PROSCIUTTO

By LindaW1955

Ingredients

• 1-14 oz package large mushrooms
• 1 TBS extra-vrigin olive oil
• 1 medium onion, minced
• 2 cloves garlic, minced
• 4 oz thinly sliced prosciutto, finely chopped
• 2 cups baby spinach
• 1 cup plain dry breadcrumbs
• 1 1/2 cups vegetable stock, divided
• 1/2 cup finely shredded fontina cheese

Details

Servings 24

Preparation

Step 1

1. Oven 350 degrees. Clean mushrooms, trim bottom of stems and separate stems from mushrooms. Chop stems, set aside. Set caps aside.
2. Heat olive oil in large non-stick skillet. Add onion and garlic. Cook until onion becomes translucent. Add mushroom stems, prosciutto and spinach. Cook 3 minutes to soften mushroom stems. Add bread crumbs and 1 cup vegetable stock. Heat thoroughly.
3. Fill mushroom caps w/ spinach mixture; arrange in a greased baking dish. Add additional 1/2 cup stock to baking dish. Cover w/ foil; bake until mushrooms caps are tender, 20-30 minutes. Sprinkle w/ cheese and serve warm.