Baked Stuffed Mushrooms
From Yankee Magazine's Great New England Recipes
Miscellaneous Recipes | Vegetables Recipes
Yield: Serves 6.
Mushroom caps filled with a savory mixture if chopped salami, prosciutto, cheese, and herbs -- sensational!
- 36 large mushrooms
- 6 tablespoons melted butter
- 5 slices prosciutto, chopped
- 4 slices Genoa salami, chopped
- 2 tablespoons chopped parsley
- Pinch of thyme
- Pinch of oregano
- Pinch of sage
- 1/2 teaspoon dried basil or 2 fresh leaves, chopped
- Grated rind of 1/2 lemon
- 1 cup fresh bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 egg, beaten
- 1/4 teaspoon salt
- Few grindings fresh pepper
Wash and dry mushrooms. Remove stems, trim off ends, and chop fine. (Keep caps whole.) In a skillet, melt butter and toss caps to coat. Remove with a slotted spoon, and place in a buttered baking dish. In the remaining butter in skillet, sauté chopped stems, prosciutto, and salami. Add herbs, lemon rind, bread crumbs, and cheese. Remove from heat. Stir in beaten egg, and add salt and pepper. Fill mushroom caps with mixture. Refrigerate, if desired, until ready to use. Bake at 375 degrees F for 15 minutes.
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