Stuffed Mushrooms
Ingredients
- 16 oz mushrooms (about 2 small packs)
- 3-4 slices capicollo (or prosciutto)
- Handful of fresh parsley, chopped
- 1 egg
- 3 tbsp breadcrumbs
- 1 tbsp Parmesan
- 2-3 tbsp extra virgin olive oil
- Pinch of salt
Instructions
- Preheat oven to 400C.
- Remove stems from mushrooms by gently tugging and twisting them off. Place mushroom heads on a lined baking sheet with stem side up.
- Mince mushroom stems and place them in a medium size bowl.
- Chop the capicollo into little pieces. I cut them in thin strips, then cut across, to make little squares. Add them to the bowl.
- Add the egg, breadcrumbs, Parmesan, parsley, salt and olive oil to the bowl. Mix well.
- Scoop the mixture and generously stuff it in the mushroom heads. Sprinkle them with a bit of Parmesan and drizzle with olive oil.
- Bake for 40-45 min until they are nice crispy. Your home will smell heavenly. Enjoy!