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Stuffed Mushrooms




Stuffed Mushrooms
source John Asilo
categories appetizer, family cookbook
yield
prep time
total time

INGREDIENTS
  • 12 Med Mushroom
  • 5 Tbsp Olive Oil
  • 2 Tbsp Onion, Finely Minced
  • ¼ Cup Prosciutto, Finely Minced
  • 1/3 Cup Breadcrumbs, Italian Style
  • ¼ Cup Parmesan Cheese, Freshly Grated
  • 2 tsp Parsley, Chopped
  • 1/8 tsp Garlic Powder
  • To Taste Salt
  • To Taste Pepper
  • Parsley, Chopped
  • Parmesan Cheese, Grated

    • INSTRUCTIONS
  • 1. Wash mushrooms and remove stems. Carefully hollow out mushroom caps with a teaspoon. Drain well and pat dry.
  • 2. Place 2 tablespoons oil in bottom of small casserole. Dip outside of each mushroom cap in olive oil, swirling to coat.
  • 3. In small skillet heat 3 tablespoons oil. Add onion. Saute until tender Remove from heat. Add prosciutto, bread crumbs, cheese and seasonings. Mix well. Fill mushroom caps with breadcrumb mixture.
  • 4. Bake uncovered at 350 degrees for 30 minutes.

    • NOTES

    NUTRITION