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Cremini Mushrooms Stuffed with Prosciutto

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.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.