10 large mushroom caps
1/4 cup prosciutto, finely chopped
1/2 cup fresh spinach, chopped
1 tablespoon butter
1/2 teaspoon garlic, minced
1/2 cup break crumbs
1/4 cup mozzarella cheese, grated
1/2 cup heavy cream
2 tablespoons fresh parmesan cheese
Melt butter in a heavy saute’ pan over medium heat. Add spinach and garlic and
cook for one minute. Add prosciutto and cook for 30 seconds. Add breadcrumbs
and mozzarella cheese and cook for one minute. Remove from heat.
Spoon the stuffing mixture into the mushroom caps. Place the stuffed mushrooms
caps in a shallow baking dish and bake in 325-degree oven for 10-12 minutes.
Place the cream in the saute’ pan and cool over medium heat until the liquid is
reduced by one-half. Pour the cream over the mushrooms in the baking dish,
sprinkle with parmesan cheese, and bake until the cheese is lightly browned.