Simple Cooking - Prosciutto-Stuffed Mushrooms

By Anthony Todd in Food on Apr 29, 2009 6:00PM

There have been some amazing mushrooms at early farmer’s markets around the city; consequently, we’ve been on the hunt for new recipes. Stuffed mushrooms are a classic appetizer, and this recipe adds a few twists. The type of prosciutto doesn’t really matter, as it’s being sautéed, so this is probably not the recipe to splurge on the $20/pound imported meat. Domestic prosciutto will do just fine - and buy extra, because you will snack on some while you cook.

This is a great option as a starter, or a passed platter at a party - your family or your guests will gobble them down. If you just happen to make an entire order for yourself, no one will hear anything from us.

Prosciutto-Stuffed Mushrooms
Adapted from Cocktail Parties, by Georgeanne Brennan

3 tbsp butter or olive oil
12-15 large white mushrooms
3 oz goat cheese
2 tbsp bread crumbs
1/2 cup proscuitto, finely diced
3 shallots, chopped
2 cloves of garlic, chopped
1/2 tsp cayenne (optional)
2 tbsp Italian flat-leaf parsley, chopped

Preheat the oven to 375. Remove the stems from the mushrooms. Cut the ends off (they’re not very tasty) and chop up the remaining parts of the stems. In a sauté pan, melt the butter or heat the olive oil and cook the chopped stems for 2 minutes. Add the garlic, prosciutto and shallots and cook for another 3 minutes. Turn off the heat and let cool for 5 minutes.

In a large mixing bowl, combine cooked mushroom mixture, bread crumbs, goat cheese, Italian parsley and cayenne pepper - stir well to mix. Arrange the mushrooms in a shallow baking dish and spoon a generous serving of the mixture into each one. Bake for 20-25 minutes. If you like, you can garnish with any remaining prosciutto and/or Italian parsley.