Stuffed Mushrooms

A favorite appetizer at our family gatherings. Also perfect for an antipasto platter!

Prep time: 15 minutes   Cook time: 20 minutes

WHAT YOU NEED:

12 large fresh mushrooms (about 12 oz. total), large button or mini portabella work best

3 Tbsp. olive oil

½ cup very finely chopped onion

1 clove garlic, minced

1 Tbsp. chopped fresh basil or parsley (or 1 tsp. dried basil)

1 tsp. fresh thyme leaves, finely chopped (or ½ tsp. dried thyme)

1 cup bread crumbs

½ cup grated Parmesan cheese

6 slices thinly sliced prosciutto or ham, finely chopped

½ tsp. salt (optional)

Freshly ground pepper

 MAKING IT:

Preheat oven to 350F.  With damp paper towel, wipe mushrooms of any dirt or debris. Pull stems from mushroom caps, creating a cavity. Cut off the bottom of mushroom stems and any tough parts of the stems; discard.  Finely chop remaining stems.

 In a medium skillet, heat olive oil over medium heat.  Add onion and sauté for 2-3 minutes.  Add garlic and continue to sauté for 1 minute (do not burn garlic).  Add chopped mushroom stems and cook for about 3-5 minutes until mushroom liquid has evaporated.  Add herbs and breadcrumbs; cook for 1 minute more.  Stir in cheese and prosciutto.  Season with salt and pepper.

Stuff mushroom caps with bread crumb mixture, mounding high. Place in greased baking dish and bake for 15- 20 minutes or until filling is starting to brown and caps are tender, but still hold their shape.  Makes 12 stuffed mushrooms.

 NUTRITION:

 Nutrition Information per serving (1 mushroom): 100 Calories; 5g Total Fat; (1g Sat Fat; 0g Trans Fat); 5mg Cholesterol; 320mg Sodium; 9g Total Carb; 0g Fiber; 1g Total Sugars (includes 0g Added Sugars); 4g Protein

 TIPS:

 To make this recipe meatless and to lower the sodium, omit prosciutto or ham.