Prosciutto Stuffed Mushrooms

Last week I hosted my very first Thanksgiving.  It was actually the first real holiday I’ve ever hosted for my family.  I usually travel to them, but this year I insisted on hosting.  My parents, sisters, brother-in-laws and nephews all made the trek up to New England for the weekend, and we had a really great time featuring some fantastic food.  There were three stand-outs that I want to share with you on JanisCakes.  The first is this appetizer that got gobbled up.

Prosciutto Stuffed Mushrooms
Yield:  about 50 mushrooms
Time:  15 minutes active;  45 minutes total

50 medium white mushrooms (roughly 1½ inches in diameter)
1 cup Italian-style breadcrumbs
1½ cups freshly grated Parmesan cheese
4 garlic cloves, minced
1 large handful (about ½ to ¾ cup) fresh parsley, leaves finely chopped (stems discarded)
¾ lb (12 oz) thinly sliced prosciutto, diced
¼ tsp salt
¼ tsp pepper
½ cup EVOO (extra virgin olive oil), may need up to ¼ cup additional

1.  Preheat the oven to 400˚F.

2.  Thoroughly wash the mushrooms, and pat dry with a towel.  Remove the stems and place on a greased baking sheet, with the cavity facing up.  (Stems may either be discarded, or diced and combined with other stuffing ingredients).

Stemmed Mushrooms

 

 

 

 

 

 

3.  In a large mixing bowl, combine all remaining ingredients.  Mix well.  If the filling seems too dry (it should be slightly damp and clumpy), add additional EVOO, up to ¼ cup more.  Fill each mushroom cavity with filling, evenly distributing the stuffing across all mushrooms.

Filling Mixture

 

 

 

 

 

 

4.  Bake until golden brown on top and your kitchen smells delicious (about 25-30 minutes at 400˚F).  Serve hot.

Stuffed Mushrooms

 

 

 

 

 

 

 

PDF to Print Recipe for Prosciutto Stuffed Mushrooms

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