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Ingredients
Stuffed Mushrooms
8 large cap mushrooms
4 tablespoons olive oil
30 g (1 oz) prosciutto, finely chopped
1 clove garlic crushed
2 tablespoons soft fresh breadcrumbs
30 g (1 oz) grated Parmesan
2 tablespoons chopped fresh flat-leaf parsley
Method
- Preheat the oven to moderately hot 190°C (375°F/Gas 5). Oil a baking dish. Remove the mushroom stalks and finely chop them.
- Heat 1 tablespoon oil in a frying pan, add the prosciutto, garlic and mushroom stalks and cook for 5 minutes. Mix in a bowl with the breadcrumbs, Parmesan and parsley.
- Brush the mushroom caps with 1 tablespoon olive oil and place them gill-side-up on the baking dish. Divide the stuffing among the caps and bake for 20 minutes. Drizzle with the remaining oil and serve hot or warm.
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