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