Herb & Prosciutto Stuffed Mushrooms
Recipe: #28866
January 02, 2018
"From May/June '17 Australian B.H.& G. Diabetic Living. Made this for breakfast this morning but as one serve and it was delicious certainly will be making again. I would suggest keeping a close eye on it while in the oven for timing could change depending on the size and thickness of your mushrooms."
Original is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
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