Prosciutto & Parmigiano Stuffed Mushrooms

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Two of Italian cuisine's most beloved flavors come together in this famous appetizer: savory prosciutto and nutty Parmigiano-Reggiano. Stuffed mushrooms can be found on nearly every menu, but creating your own is a rewarding experience, especially when they are fresh-made using some of the finest Italian ingredients.

Ingredients:

• 24 large white button mushrooms
• 4 tablespoons DeLallo Extra Virgin Olive Oil
• 1 clove garlic, minced
• 1/4 cup finely chopped onion
• 8 thin slices DeLallo Prosciutto, chopped
• 1/4 cup DeLallo Plain Breadcrumbs
• 3 tablespoons minced Italian flat-leaf parsley
• 3/4 cup finely grated DeLallo Parmigiano-Reggiano
• 1 large egg, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

Preheat oven to 400˚F. Ready a large baking sheet with parchment paper.

Remove stems from mushrooms. Discard tips of stems, then chop remaining stems.

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add chopped mushroom stems, garlic and onion. Stirring often, sauté until mushroom stems are tender, about 7 minutes. Transfer to a bowl. Add prosciutto, breadcrumbs, parsley, 1/2 cup Parmigiano, egg, salt and pepper. Mix well to combine.

Divide filling among mushroom caps, heaping slightly. Arrange mushrooms in one layer on baking sheet. Sprinkle stuffed mushrooms with remaining cheese and drizzle with 2 tablespoons of olive oil. Bake until tender, about 20 to 25 minutes.

Makes 2 dozen Printer-friendly version