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Stuffed Mushrooms, Madeleine's

Source of Recipe

Madeleine Kamman


List of Ingredients

6 small boleti or large shiitake mushrooms
2 tablespoons olive oil, plus more for drizzling
Salt and freshly ground pepper
1 medium yellow onion, finely chopped
1 3/4 cups fresh breadcrumbs
3 paper-thin slices prosciutto, very finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley leaves
2 tablespoons finely chopped fresh basil leaves
2 tablespoons chopped pine nuts


Recipe

Preheat oven to at 450°F.

Wash and dry mushrooms; cut the edible part of their stems into 1/4-inch dice, and set aside. Using a melon baller, remove all the foamy “tubes” inside the cap of each mushroom, and discard.

Heat olive oil in a skillet over medium-high heat, and sear mushrooms 1 to 2 minutes on each side. Transfer to an ovenproof baking dish, hollow side up, and season with salt and pepper.

Add onion to the same skillet, and cook until translucent. Adding more oil if needed, stir in the mushroom-stem dice, breadcrumbs, prosciutto, parsley, basil, and pine nuts, mixing together until well blended. Cook, until heated throughout, 2 to 3 minutes. Season with salt and pepper to taste.

Spoon an equal amount of the mixture into each mushroom cap. Drizzle more olive oil over the top of each mushroom, transfer baking dish to oven.
Bake for 10 to 15 minutes.


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