Saturday, July 08, 2006
Prosciutto-Parmesan Stuffed Mushrooms
A variation on my crab-stuffed mushrooms, these are delicious and perfectly bite-sized for a cocktail party.
Proscuitto-Parmesan Stuffed Mushrooms:
(makes about 32 appetizers)
2 8 oz packages of crimini mushrooms (about 30 or so smallish mushrooms)
1/2 cup Italian flavored store-bought bread crumbs (0r make your own & season well)
1/3 cup shredded white cheddar or other similar cheese (optional)
1/4 cup grated Parmesan cheese
1/4 cup chopped green onions
2 tbs chopped fresh parsley
2 tbs butter
4 cloves garlic, chopped
4 thin slices of proscuitto, sliced into small pieces
1 tbs or more (to taste) dried or fresh oregano (use more if using fresh)
Sea salt and fresh ground pepper to taste
Pop out the stems from the mushroom caps, do not discard. Chop the mushroom stems and set aside. Heat a saute pan and add 1 tbs butter. Toss the mushroom caps until they begin to release their liquid and are partially cooked. Remove from the pan, reserve on a baking sheet, open side up.
In the same saute pan, add another tbs of butter. Saute green onions and garlic until softened slightly. Add chopped mushroom stems and cook until all ingredients are softened.
In a bowl, mix the onion-garlic-mushroom mixture with the breadcrumbs, parsley, oregano, salt and pepper to taste. Add grated parmesan & chopped prosciutto. Add entire mixture to a food processor and chop (optional, you can just chop in the bowl but the food processor makes a finer mixture that makes it easier to stuff the mushrooms uniformly.)
Stuff mushrooms carefully with the mixture. Once stuffed, top with grated cheddar or any cheese you like. The mushrooms will brown up on their own, so the extra cheese is optional.
Bake in a 350 degree oven for about 20 minutes or until golden brown and crusty on top.