See Also: Cremini Mushrooms Stuffed with Prosciutto(recipes)
Spinach, Cheese and Prosciutto-Stuffed Chicken Breasts(recipes)
Stuffed Mushrooms(recipes)
Stuffed polenta mushrooms(recipes)
Chinatown Stuffed Mushrooms(recipes)
Sausage-Stuffed Mushrooms(recipes)
Crab Stuffed Mushrooms(recipes)
Pesto-Stuffed Mushrooms(recipes)
Stuffed Mushrooms With Cheese(recipes)
Quinoa stuffed avocado with sauteed mushrooms(recipes)

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.