Prosciutto Stuffed Mushrooms Food

PROSCIUTTO STUFFED MUSHROOMS

Steps:

• Wipe the whole mushrooms with a lightly damp paper towel to remove any dirt residue.
• Hold the cap of each mushroom securely in one hand (stem sticking up) and with the fingers on the other hand, hold the stem and bend/twist it until it pops out. Save the stems for the stuffing. and lay the caps in a lightly greased 9x13 baking dish in a single layer.
• Finely chop the reserved stems.
• In a large skillet over medium heat, add the oil followed by the chopped mushroom stems and onion. Saute' until they become tender and the onions are translucent. About 5-8 minutes.
• Add the chopped prosciutto with the garlic and stir over medium heat. Cook for about 3-4 minutes, stirring steadily so they don't burn. Remove from heat and let cool about 10 minutes.
• Add the Italian bread crumbs, Parmesan cheese, salt, pepper and lightly beaten egg. Stir well.
• With a small spoon, fill each mushroom cap with the stuffing. Make sure to get all inside each mushroom cap, then heap it on top.
• Place them back in your lightly greased 9x13 baking dish. Sprinkle each mushroom with Parmesan cheese and drizzle a little extra virgin olive oil across the top.
• Bake in a preheated 400 degree oven for 20-25 minutes, until the mushrooms are tender and the stuffing is a golden brown.

PROSCIUTTO-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; finely chop stems. Drizzle caps with 2 tablespoons oil; set aside. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender. , Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps., Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.

PROSCIUTTO-STUFFED MEAT LOAF

Steps:

• In a large skillet, saute onion in oil and butter for 2 minutes. Add garlic; cook 1 minute longer. Add mushrooms; cook 6-8 minutes longer or until mushrooms are tender and no liquid remains. Stir in salt and pepper. , In a large bowl, combine the eggs, bread crumbs, Parmesan cheese, parsley, thyme and mushroom mixture. Crumble beef and sausage over mixture; mix well., On a large piece of heavy-duty foil, pat beef mixture into a 15x10-in. rectangle. Layer the prosciutto, Havarti, basil and tomatoes to within 1 in. of edges. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seams and ends. , Place seam side down in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 75-85 minutes or until no pink remains and a thermometer reads 160°. Let stand for 5 minutes. Using two large spatulas, carefully transfer meat loaf to a serving platter.

GARLIC AND HERB STUFFED MUSHROOMS WITH PROSCIUTTO

Steps:

• Heat oil in a pan, season mushrooms to taste.
• Add mushrooms to the pan cook both sides until tender, remove and allow to cool slightly.
• Spoon a dollop of the cream cheese into the mushroom caps, top with the prosciutto strips and sprinkle with chives.
• Serve immediately.