Stuffed with flavour

February 26th 2014
By: Jon

With a plethora of mushrooms to choose from, finding a recipe was easy, choosing just one proved a little trickier.  But after much discussion and deliberation, here’s the one that came out favourite…..they can easily be prepared ahead of time, and just popped into the oven at the last minute to cook.

Stuffed Garlic Mushrooms with Prosciutto and Herbs (serves 4)

  • 1 medium chopped onion
  • 75g unsalted butter
  • 8 medium field mushrooms
  • 15g dried ceps, bay boletus or saffron milk-caps – soaked in warm water for 20 mins
  • 1 crushed garlic clove
  • 75g fresh breadcrumbs
  • 1 egg
  • 15ml chopped fresh parsley
  • 15ml chopped fresh thyme
  • Salt and freshly ground pepper
  • 115g prosciutto di Parma or San Daniele – thinly sliced
  • Fresh parsley to garnish
  1. Preheat the oven – 190c or Gas 5.
  2. Fry the onion gently in half the butter for 6-8 minutes until soft but not coloured.
  3. Meanwhile break off the stems of the field mushrooms, setting the caps aside.  Drain the dried mushrooms and chop them and the stems of the field mushrooms finely.
  4. Add with the garlic, to the onion and cook for a further 2-3 minutes.
  5. Transfer the mixture to a bowl and add the breadcrumbs, egg, herbs and seasoning.
  6. Melt the remaining butter in a small pan and generously brush over the mushroom caps.
  7. Arrange the mushrooms on a baking sheet and spoon in the filling.
  8. Bake for 20-25 minutes until well browned.
  9. Top each with a strip of prosciutto, garnish with parsley and serve.