Whalewalk Inn Italian Stuffed Mushrooms
By Yankee Magazine|Apr 21 2002|
Yield
36 mushrooms
Ingredients
2 tablespoons olive oil
2 tablespoons butter
1/4 cup diced onion
2 cloves garlic, minced
3 to 6 pepperoncini peppers or to taste, seeded and minced
3 ounces prosciutto, diced
1 medium tomato, seeded and diced
1/2 cup Italian-seasoned bread crumbs
1/2 cup plus 1 tablespoon grated Parmesan cheese
36 white mushrooms (about 1-1/2 inches in diameter), stems removed
Instructions
Preheat oven to 350 degrees F. In a medium-sized skillet saute oil, butter, and onion over medium heat. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
Add garlic, pepperoncini, and prosciutto. Cook 2 minutes, stirring constantly for 2 minutes. Add tomato and cook 2 to 3 minutes, stirring occasionally. Add bread crumbs, remove from heat, and stir until crumbs are thoroughly mixed in and moistened.
Add 1/2 cup Parmesan cheese; stir until incorporated.
Firmly pack a generous tablespoon of mixture into each mushroom. Sprinkle tops with remaining Parmesan cheese and bake 20 minutes.
Excellent appetizer – big hit at party
My family & friends love these mushrooms. I’ve cooked them 4 times during the holidays. The recipe is simple & easy to make. GREAT APPETIZER