Prosciutto Topped Mushrooms

Prosciutto Topped Mushrooms

Makes: 16 Appetizers

16 large brown or white mushrooms
3 thin slices prosciutto, chopped
1/4 cup sun dried tomatoes, chopped
1 slice wheat bread, cut into small pieces
1 egg yolk
3 tbs grated Parmesan cheese
2 tbs chopped parsley
1/8 tsp each oregano and garlic powder

Heat oven to 375 degrees. Line a baking sheet with foil. Wipe mushrooms with a damp cloth. Remove stems and chop finely. Place caps, curved side down on baking sheet. Heat prosciutto in skillet, cook 4 min. until sizzling. Reduce heat add mushroom stems, tomatoes, and 1/4 cup water to skillet. Cook 4 min. Remove from heat, stir in bread pieces. Cool 3 min. then stir in egg yolk, Parmesan, parsley, oregano and garlic powder. Gather stuffing together, mound stuffing into mushrooms. BAKE 18 MIN. until browned on top. Let cool slightly before serving.



prosciutto
mushrooms
tomatoes
appetizers
Parmesan+cheese
>recipes