Prosciutto-Stuffed Mushrooms

Name: Prosciutto-Stuffed Mushrooms
Ingredients: 16 large fresh mushrooms; 3 tablespoons olive oil, divided; 1/2 cup finely chopped onion; 1 garlic clove, minced; 2 tablespoons butter; 1 cup dry bread crumbs; 4 thin slices prosciutto, chopped; 1/4 teaspoon dried oregano; 1/4 teaspoon lemon juice; Pepper to taste; 1 cup shredded part-skim mozzarella cheese; 3 tablespoons grated Parmesan cheese

12 ingredients

4 steps

Ingredients

16 large fresh mushrooms
3 tablespoons olive oil, divided
1/2 cup finely chopped onion
1 garlic clove, minced
2 tablespoons butter
1 cup dry bread crumbs
4 thin slices prosciutto, chopped
1/4 teaspoon dried oregano
1/4 teaspoon lemon juice
Pepper to taste
1 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese

Directions

1

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.
2

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.
3

Place on a foil-lined
4

. Sprinkle with mozzarella and Parmesan cheeses. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.