Herbed Ham Stuffed Mushrooms Recipe
Ingredients
| Mushrooms | 12 Large | |
| Butter | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), minced | |
| Garlic | 1 Clove (5gm), minced | |
| Parsley | 1 Tablespoon, chopped | |
| Dried marjoram | 1 Teaspoon, minced | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 1/2 cup chopped prosciutto or ham | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
1. Preheat oven to 350°. Remove stems from mushrooms and finely chop. Set caps aside.
2. In a medium frying pan, melt butter with olive oil over medium heat. Add onion and garlic and cook 2 to 3 minutes, or until onion is softened. Add mushroom stems and cook 3 minutes, or until mushroom liquid is exuded and then evaporates. Add parsley, marjoram, and bread crumbs. Cook 1 minute to combine. Stir in Parmesan cheese and prosciutto or ham. Season with salt and pepper.
3. Stuff mushrooms, mounding bread crumb mixture high in caps. Place in a buttered baking dish and bake 15 to 20 minutes, or until filling is crusty brown and mushroom caps are tender but still hold their shape
2. In a medium frying pan, melt butter with olive oil over medium heat. Add onion and garlic and cook 2 to 3 minutes, or until onion is softened. Add mushroom stems and cook 3 minutes, or until mushroom liquid is exuded and then evaporates. Add parsley, marjoram, and bread crumbs. Cook 1 minute to combine. Stir in Parmesan cheese and prosciutto or ham. Season with salt and pepper.
3. Stuff mushrooms, mounding bread crumb mixture high in caps. Place in a buttered baking dish and bake 15 to 20 minutes, or until filling is crusty brown and mushroom caps are tender but still hold their shape
Chef
