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Stuffed mushrooms with prosciutto and sundried tomato pesto

Servings:
Makes 2 dozen mushrooms Servings
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Ingredients

For mushrooms:
  • 24 medium crimini mushrooms (ok to substitute white mushrooms ), stemmed, (save the stems) cleaned and dried
  • 3 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 clove shallot, minced
  • 1/2 cup (3 ounces) prosciutto, finely chopped
  • 1/2 cup parmesan cheese, grated
  • 1/4 cup bread crumbs
  • 1 cup large egg, lightly beaten
  • 2 tablespoon sundried tomato pesto (recipe follows)
For pesto:
  • 24 medium crimini mushrooms (ok to substitute white mushrooms ), stemmed, (save the stems) cleaned and dried
  • 3 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 clove shallot, minced
  • 1/2 cup (3 ounces) prosciutto, finely chopped
  • 1/2 cup parmesan cheese, grated
  • 1/4 cup bread crumbs
  • 1 cup large egg, lightly beaten
  • 2 tablespoon sundried tomato pesto (recipe follows)
  • 4 garlic cloves
  • 2 cup fresh basil, loosely packed
  • 1/2 cup pine nuts, toasted
  • 3 ounce freshly grated parmigiano cheese
  • 8 ounce sundried tomatoes in oil
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

Baking Directions:

For mushrooms:Sauté mushroom stems, garlic and shallot in olive oil until the stems are tender, about 8 minutes, remove from heat and transfer to a large bowl.

Add the remaining ingredients.

Preheat oven to 400 degrees.

Lightly grease a shallow baking dish.

Fill each mushroom cap with mixture, mounding it slightly.

Place in prepared baking dish in a single layer.

  Refrigerate or freeze at this point, if desired.

Bake in a 400 degree oven for 20 minutes until the mushrooms are tender and they begin to turn brown.

Before serving, garnish with a small dot of pesto.

Serve immediately!For pesto:1. Process all ingredients in a food processor until smooth.

2.

Refrigerate for up to 7 days or freeze for later use.

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