Stuffed mushrooms go Italian with these tasty morsels. The bite-size appetizers, bursting with proscuitto, dried tomtoes, Parmesan, and oregano, make a delightful start to a pasta dinner.

Source: Family Circle

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Recipe Summary

prep:
15 mins
cook:
8 mins
bake:
15 mins to 18 mins at 375°
Servings:
16
Yield:
16 mushrooms
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Ingredients

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Directions

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  • Heat oven to 375 F. Line a large baking sheet with foil. Wipe mushrooms with a damp cloth. Trim stems; remove and chop finely. Place caps, curved-side down on prepared baking sheet.

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  • Heat prosciutto in a 10-inch nonstick skillet over medium-high heat. Cook 4 minutes, until sizzling. Reduce heat to medium and add diced mushroom stems, tomatoes and 1/4 cup water to skillet. Cook an additional 4 minutes until most of the liquid has evaporated. Remove from heat; stir in breadcrumbs. Cool 2 to 3 minutes, then stir in egg yolk, grated Parmesan, parsley, oregano and garlic powder.

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  • Gather stuffing together; if it does not hold together, add 1 tablespoon water. Mound stuffing into mushrooms, a generous tablespoon for each. Bake mushrooms at 375 F for 15 to 18 minutes, until browned on top. Let cool slightly before serving.

Nutrition Facts

30 calories; total fat 1g; saturated fatg; cholesterol 17mg; sodium 131mg; carbohydrates 2g; fiberg; protein 3g.

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