Portobello Mushrooms with Prosciutto and Almond Stuffing
Author: Helen Papaconstantinos
Recipe type: Appetizer
- 8 large Portobello mushrooms
- 4 tablespoons extra virgin olive oil, divided
- 2 TBS of butter, divided (can substitute with more olive oil if you cannot have dairy)
- 2 cloves garlic, finely minced
- 5 green onions, finely chopped
- 8 thin slices prosciutto ham (chop 6 and tear remaining 2 into 8 pieces)
- Stuffing Ingredients:
- ½ cup ground blanched almonds
- 2 tablespoons minced Italian flat-leaf parsley
- ½ cup finely grated Parmigiano-Reggiano orEmmenthal cheese
- ¼ cup crumbled Bulgarian feta or goats cheese
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or more to taste
- Note: for vegans, the recipe works very well without the ham, butter and the cheeses
- Preheat the oven to 375˚F. Line a large baking sheet with parchment paper. Drizzle with a little olive oil and rub with 1 tablespoon of the butter.
- Remove the stems from mushrooms. Discard the dry woody ends, then chop the remaining edible stems. Trim away a slice from the top of the mushroom caps (so they will sit flatly). Chop these trimmings too.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the remaining tablespoon of the butter, the chopped mushroom stems, garlic, and green onions. Sauté until the mushroom stems are tender, about 7 minutes.
- Remove from the heat. Add the chopped prosciutto, ground almonds, parsley, the cheeses, salt and pepper. Mix well to combine.
- Rub the mushrooms over the butter and oil on the parchment to coat them. Next arrange open-side-up in a single layer on prepared baking pan.
- Using a tablespoon, fill each mushroom cap, heaping slightly. Place the remaining pieces of prosciutto over each cap. These will crisp up while cooking. Bake until the mushrooms are cooked and the filling is a bit toasty, around 20 to 25 minutes.