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Prosciutto- and Parmesan-Stuffed Mushrooms

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 24 large (1-1/2- to 2-inch-wide) mushrooms (about 1 pound)
  
• 4 Tbsp olive oil
  
• 1 large clove garlic, minced
  
• 1/2 cup finely chopped onion
  
• 1/2 cup finely chopped prosciutto (3 ounces)
  
• 1/4 cup fine dry bread crumbs
  
• 3 Tbsp minced fresh flat-leaf parsley
  
• 3/4 cup finely grated Parmigiano-Reggiano
  
• 1 large egg, lightly beaten
  
• 1/4 tsp salt
  
• 1/4 tsp freshly ground black pepper
  






Instructions



1. Put a rack in middle of oven and preheat oven to 400° F. Lightly grease a shallow baking dish large enough to hold mushroom caps in one layer. To remove stems from mushrooms, hold each mushroom stem-side up in palm of one hand and use other hand to push stem gently sideways until it pops out. If any stem remains in cap, gently scoop it out with a small spoon. Trim off and discard bottoms of stems; finely chop stems.
   
   
2. Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderate heat. Add mushroom stems, garlic and onion, and cook, stirring, until stems are very tender, about 8 minutes. Transfer to a bowl, add prosciutto, bread crumbs, parsley, 1/2 cup Parmesan, egg, salt and pepper, and stir to combine well.
   
   
3. Divide filling among mushroom caps, mounding it slightly, and arrange in one layer in greased baking dish. Sprinkle mushrooms with remaining 1/4 cup Parmesan and drizzle with remaining 2 tablespoons oil. Bake until mushroom caps are tender, about 20 minutes.
   
   Makes 24 hors d'oeuvres.