Herb & Prosciutto Stuffed Mushrooms

2
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From May/June '17 Australian B.H.& G. Diabetic Living."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (779.8 g)
  • Calories 300.2
  • Total Fat - 8.8 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 11.7 mg
  • Sodium - 514.9 mg
  • Total Carbohydrate - 53.1 g
  • Dietary Fiber - 13.3 g
  • Sugars - 20.2 g
  • Protein - 16.1 g
  • Calcium - 190.3 mg
  • Iron - 3.9 mg
  • Vitamin C - 153 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 190C Fan forced.

Step 2

Line a medium baking dish with baking paper and arrange the mushrooms in the base of the dish, top side down.

Step 3

Finely chop mushroom stalks.

Step 4

Heat the oil in a medium non-stick frying pan over medium heat and add the mushroom stalks, garlic, zucchini, onion and prosciutto to the pan and cook, stirring often, for 6 to 7 minutes or until onion softens and then add tomatoes to the pan and increase heat to high and cook, stirring, for 2 minutes or until tomatoes soften.

Step 5

Combine the herbs and parmesan in a bowl and add half to the pan and stir well to combine.

Step 6

Divide the filling between mushrooms and sprinkle over breadcrumbs and bake mushrooms for 15 minutes or until tender.

Step 7

Sprinkle mushrooms with the remaining herb mix and serve with rocket leaves and lemon wedges.

Tips & Variations


No special items needed.

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