Herbed Ham Stuffed Mushrooms
|Olive oil||1 Tablespoon|
|Minced onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped parsley||1 Tablespoon|
|Minced marjoram/1/2 teaspoon dried marjoram||1 Teaspoon|
|Bread crumbs||1 Cup (16 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Chopped prosciutto/Ham||1⁄2 Cup (8 tbs)|
1. Preheat oven to 350°. Remove stems from mushrooms and finely chop. Set caps aside.
2. In a medium frying pan, melt butter with olive oil over medium heat. Add onion and garlic and cook 2 to 3 minutes, or until onion is softened. Add mushroom stems and cook 3 minutes, or until mushroom liquid is exuded and then evaporates. Add parsley, marjoram, and bread crumbs. Cook 1 minute to combine. Stir in Parmesan cheese and prosciutto or ham. Season with salt and pepper.
3. Stuff mushrooms, mounding bread crumb mixture high in caps. Place in a buttered baking dish and bake 15 to 20 minutes, or until filling is crusty brown and mushroom caps are tender but still hold their shape