Stuffed mushrooms
1/3 cup parmesean regianno
3 oz procsuitto
1 egg lightly beaten
1 large clove
1/2 cup onion
Olive oil
1 tbs bread crumbs
1 package mushrooms
Mince the garlic and finely chop onion until there is about half a cup of finely chopped onion. Carefully take the stems of the mushrooms and push on one side of the stems to pop the stems out of the mushroom caps. Set aside caps onto a baking pan. Chop mushroom stems and then heat 2 tbs olive oil onto a skillet. Sauté the onion, garlic and mushroom stems until mushroom stems are tender. While the vegetables sauté , finely chop procsuitto and grate parmesan reggiano. Turn off heat, mix together the vegetables with the proscuitto, bread crumbs egg and vegetables until they create a stuffing. stuff each cap with the stuffing and bake the mushroom caps for 20 minutes under 400 F
