Prosciutto- and Parmesan-stuffed Mushrooms
Star Tested
4 tbsp (60 ml) olive oil 24 large cremini or white button mushrooms (about 2 inches/5cm wide), trimmed, stems finely chopped 1 large clove garlic, minced 1/2 cup (125 ml) finely chopped
yellow onion 1/2 cup (125 ml) finely chopped
prosciutto (about 2 oz/60 g) 1/4 cup (60 ml) fine dried bread
crumbs
3 tbsp (45 ml) minced flat-leaf
parsley leaves
3/4 cup (185 ml) finely grated parmesan cheese
1 large egg, lightly beaten Freshly ground black pepper
Lightly grease shallow baking dish or rimmed baking sheet large enough to hold mushrooms in one layer. In medium frying pan over medium heat, heat 2 tbsp (30 ml) oil. Add mushroom stems, garlic and onion. Cook stirring, until stems are very tender, about eight minutes. Transfer to large bowl. Add prosciutto, bread crumbs, parsley, 1/2 cup (125 ml) parmesan and egg. Season with pepper. Stir to combine well. Divide filling among mushroom caps, mounding slightly. (If desired, use a small spoon to scoop mushroom gills away to make more room for stuffing.)
Arrange mushrooms in single layer on prepared baking dish. Sprinkle with remaining 1/4 cup (60 ml) parmesan. Drizzle with remaining 2 tbsp (30 ml) oil.
Bake in centre of preheated 400F (200C) oven until mushrooms are tender, about 20 minutes.
Cool five minutes then serve. Makes 24. Star-tested by Jennifer Bain