Stuffed Portobello Garlic Mushrooms with Prosciutto

Ingredients

  • 4 large Portobello mushrooms (stems and gills removed)
  • 1/4 cup dried mushrooms (any variety) soaked in warm water for 20 minutes.
  • 6 tbs unsalted butter
  • 1 onion minced
  • 2 garlic cloves minced
  • 1 cup fresh bread crumbs
  • 1 egg
  • 5 tbs parsley
  • 1 tbs thyme
  • Kosher or sea salt and fresh cracked black pepper to taste
  • 1/2 lb prosciutto sliced thin
Try to find similar sized Portobello mushrooms. Some find the dark gills on the underside of the mushroom cap to be bitter. A simple solution is to gently scrape them out with a spoon. This recipe calls for prosciutto, however you may use any type of cured ham that you like.
  • Pre-heat oven to 375 degrees.
  • Soak the dried mushrooms in warm water for about 20 minutes, then drain., and chop finely.
  • Carefully break off stems and scoop our the dark gills of the mushrooms.
  • ┬áMelt half the butter in a large, heavy saute pan. Add the onion and cook over low heat until onions are translucent, about 5 minutes.
  • Add the garlic, dried mushrooms, chopped stems and cook, stirring occasionally for 2 to 3 minutes.
  • Transfer mixture to a bowl, add the breadcrumbs , egg, parsley and thyme and season to taste with salt and pepper
  • Finely chop the stems and discard the dark gills.
  • Melt the remaining butter in a microwave oven and generously brush over the reserved mushroom caps.
  • Arrange the mushroom caps on a foil lined baking sheet and spoon the filling evenly into each mushroom cap.
  • Bake for 20 to 25 minutes until they are well browned and tender.
  • Top each mushroom with a slice of prosciutto.
  • Garnish with parsley and serve immediately.

 

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