⅓ cup freshly made white bread crumbs, or store bought crumbs (I like the fresh)
2 Tablespoons minced fresh flat-leaf (Italian) parsley, plus sprigs for garnish
1 Tablespoon extra-virgin olive oil
Instructions
Preheat oven to 350 degrees. Remove mushroom stems, making a cavity in the caps. Set caps aside.
Using a sharp paring knife, trim and discard the bottom ¼-inch of the stems. Mince the rest of the stems and set aside. Finely chop 6 of the prosciutto slices. Cut the remaining 2 slices into strips about ½-inch wide then cut again into strips about 1-1/2 inches long, and set aside.
In a frying pan over medium heat, melt the butter. Add the minced mushroom stems and shallots and saute until the shallots are translucent, about 1 minute. Add the chopped prosciutto and saute for about 30 seconds. Remove from heat and mix in the cheese, bread crumbs, and chopped parsley. Brush the mushroom caps with the olive oil, then stuff each cap with an equal amount of the cheese mixture and place in a lightly greased dish.
Bake until the mushrooms are tender and the stuffing is browned, 20-25 minutes. Let cool slightly in the baking dish on a wire rack. To serve, roll up the prosciutto strips and place a strip on each cap, top with a parsley leaf , and arrange on a serving platter. Serves 8-10.
Recipe by The Culinary Cellar at https://theculinarycellar.com/mountain-cookbooks-michelle/