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Stuffed Mushrooms with Prosciutto

Source of Recipe


Barbara Brown






List of Ingredients



• 1 (14-ounce) package large mushrooms for stuffing
  
• 1 Tbsp extra-virgin olive oil
  
• 1 medium onion, minced
  
• 2 cloves garlic, minced
  
• 4 ounces thinly sliced prosciutto, finely chopped
  
• 2 cups baby spinach, roughly chopped
  
• 1 cup plain bread crumbs
  
• 1-1/2 cups vegetable stock, divided
  
• 1/2 cup finely shredded Fontina cheese
  






Instructions



1. Clean mushrooms. Trim bottoms of stems and separate stems from mushrooms. Chop stems and set both stems and caps aside.
   
   
2. Place olive oil in large nonstick skillet. Heat and add minced onion and garlic. Cook until onion becomes translucent. Add mushroom stems, prosciutto and spinach. Cook 3 minutes to soften mushroom stems. Add bread crumbs and 1 cup vegetable stock. Heat thoroughly.
   
   
3. Fill mushroom caps with spinach mixture and place in baking dish. Add approximately 1/2 cup additional stock to baking dish. Cover with foil and bake in a 350° F oven for 20 to 30 minutes, or until mushroom caps are tender. Sprinkle with cheese and serve warm.
   
   Makes 24 to 30.
   
   ............
   
   NOTE
   
   These mushrooms freeze well. To freeze: Bake mushrooms, cool, wrap in airtight container and freeze until the day of the party. Defrost in the refrigerator, bring to room temperature and reheat, covered, in a 375° F oven for 20 minutes. Just before serving, sprinkle with finely grated cheese.