Foods | Cooking
Hints & Tips
Prosciutto and Parmesan Stuffed Mushrooms' recipe is by Ruth Reichl and
her cookbook, The Gourmet Cookbook. Ruth says, "You can put together all of
the ingredients together and refrigerate them until you need to put them in the
oven just before your event. This way they come out hot and mouth-watering just
in time for your guests."
This delicious stuffed mushroom recipe and dinner menu were generously shared with my by Linda Sandberg of Newberg, OR.
Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together. Check out
A Night of Comfort (Updated Comfort Food Dinner) which includes this wonderful mushroom appetizer recipe.
Check out more delicious
Appetizer Recipes and
Mushroom Recipes for more great cooking ideas.
Prosciutto and Parmesan Stuffed Mushrooms Recipe:
Yields: 10 servings
Prep time: 20 min
24 large (1 1/2 - to 2-inches wide) mushrooms, cleaned and stemmed, minced
olive oil, divided
1 large clove
1/2 cup finely-chopped
1/2 cup (3 ounces) finely-chopped Prosciutto di Parma/span>
1/4 cup fine dry
3 tablespoon minced fresh parsley leaves
3/4 cup finely-grated Parmesan Cheese (Parmigiano-Reggiano), divided
egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
Preheat oven to 400 degrees F. Place oven rack in middle of the oven. Lightly grease a shallow baking dish or baking sheet with
sides (large enough to hold the mushroom caps in one layer).
To remove stems from mushrooms, hold each mushroom stem side up in the palm of one hand
and use the other hand to push stem gently sideways until it pops out. If any
stem remains in the cap, gently scoop it out with a small spoon. Trim off and discard bottoms of stems and then finely chop the stems.
In a large frying pan over medium heat, heat 2 tablespoon olive oil. Add chopped mushroom
stems, garlic, and onion. Cook stirring, until the stems are very tender,
approximately 8 minutes; remove from heat and transfer to a large bowl.
Add the prosciutto, bread crumbs, parsley, 1/2 cup parmesan cheese, egg, salt, and pepper; stir to combine well.
Spoon the filling among the mushroom caps, mounding it slightly. Arrange the
stuffed mushroom in one layer on the prepared baking dish. Sprinkle mushrooms
with remaining 1/4 cup Parmesan cheese and drizzle with the remaining 2 tablespoon olive oil.
Bake until the mushroom caps are tender, approximately 20 minutes. Remove from oven and serve immediately.
Makes 24 stuffed mushrooms.