See Also: Cremini Mushrooms Stuffed with Prosciutto(recipes)
Stuffed Mushrooms(recipes)
Stuffed Mushrooms With Cheese(recipes)
Stuffed polenta mushrooms(recipes)
Chinatown Stuffed Mushrooms(recipes)
Pesto-Stuffed Mushrooms(recipes)
Sausage-Stuffed Mushrooms(recipes)
Crab Stuffed Mushrooms(recipes)
Artichokes stuffed with wild mushrooms and mascarpone(recipes)
Stuffed Mushrooms with Tomato Sauce and Pasta(recipes)

Cremini Mushrooms Stuffed with Prosciutto (recipes) and seafood (oh)


Cremini Mushrooms Stuffed with Prosciutto (recipes)


Makes 20 Mushrooms



20 large cremini mushrooms



1 Tablespoon bread crumbs

1 Tablespoon parsley, chopped

½ teaspoon fresh sage, minced

1 large clove garlic, finely chopped

2 oz. prosciutto, finely chopped

3 Tablespoons crème fraiche or sour cream

¼ teaspoon salt

1/8 teaspoon freshly ground pepper



1 Tablespoon vermouth or white Wine



3 Tablespoons Parmigiano-Reggiano cheese, grated



Preheat oven to 400° F.



Cut off the base of each mushroom and discard. Remove the stems and finely chop. In a large bowl, combine the chopped stems, bread crumbs, parsley, sage, garlic, prosciutto, 2 Tablespoons crème fraiche, salt and pepper. Mix thoroughly until the mixture holds together in clumps. If dry, add another 1-2 teaspoons of crème fraiche.



Mushrooms and stuffing can be stored separately in the refrigerator for up to 24 hours before stuffing.



Stuff each mushroom cap with filling. Place on a Baking sheet. Drizzle the Wine around the edges of the dish and sprinkle cheese on top of each mushroom.



Bake, uncovered, about 30 minutes. Serve warm or at room temperature.

seafood (oh)



animals from the sea that you can eat, for example fish and shellfish
::a seafood restaurant