MUSHROOMS STUFFED WITH SERRANO HAM20 button or Cremini mushrooms
5 or 6 thin slices Serrano ham or prosciutto
4 tablespoons olive oil
2 tablespoons minced shallots
1/4 cup fresh bread crumbs
3 tablespoons minced fresh parsley
2 tablespoons capers, minced
1/4 cup grated parmesan cheese
Remove stems from mushrooms. Mince stems and set aside with whole caps.
Mince 5 slices ham. Cut remaining slice into thin strips for garnish, if desired.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add shallots and saute until soft, about 1 minute.
Add mushroom stems and saute 1 to 2 minutes, then add minced ham, bread crumbs, parsley and capers.
Put mushroom caps in a bowl and toss with 1 tablespoon olive oil. Fill each cap with crumb filling and place in a baking dish just large enough to hold them. Top with cheese and drizzle with remaining 1 tablespoon olive oil.
Bake in a preheated 375-degree F oven until mushrooms are tender and cheese is melted, about 15 minutes.
Serve warm, garnished with ham strips, if using.
Makes 20 mushrooms (8 to 10 servings)
Source:
Williams-Sonoma Starters by
Georgeanne Brennan 