Description
A recipe for Cream Cheese and Prosciutto Stuffed Mushrooms

Ingredients

• 25 to 30 small Monterey White Mushrooms, cleaned, stems removed and reserved
  
• 3 tablespoons canola oil
  
• 1 small onion, finely diced
  
• 2 teaspoons Chef Paul Prudhomme's Vegetable Magic
  
• 1 teaspoon Chef Paul Prudhomme's Meat Magic
  
• 1 clove garlic, minced
  
• 6 slices prosciutto, finely chopped
  
• 8 ounces cream cheese, softened

Preparation
Finely chop reserved mushroom stems. In sauté pan, heat canola oil. Add chopped mushroom stems, onion, seasonings and garlic. sauté 5 minutes. Add prosciutto. Continue to sauté 5 minutes more. Turn heat to low and add cream cheese. Stir until mixture is well blended. Remove from heat and allow mixture to cool slightly.

Preheat oven to 350°F. Generously stuff each mushroom cap and place in baking dish. Bake 15 to 20 minutes. Finish under broiler until tops are golden

Nutrition
no information available

Serves
Yield: 25 to 30 appetizers

Variations
no information available