Herb & Prosciutto Stuffed Mushrooms
Created by ImPat on January 2, 2018
- Servings: 2
- Prep Time: 10m
- Cook Time: 25m
- Recipe #28866
Ingredients
- 500 grams mushrooms (6 medium flat mushrooms, stalks removed and reserved)
- 1 teaspoon olive oil (extra virgin)
- 2 garlic cloves, minced
- 1 zucchini, finely chopped
- 1 brown onion, finely chopped
- 30 grams prosciutto ham (finely chopped)
- 250 grams tomatoes, finely chopped
- 1/4 cup finely chopped herbs (such as dill and parsley)
- 10 grams finely grated Parmesan cheese
- 20 grams breadcrumbs (made from Italian bread or gluten-free bread)
- 20 grams rocket leaves (to serve, 1 cup)
- 2 wedges lemon, to serve
How to Make
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Step 1: Preheat oven to 190C Fan forced.
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Step 2: Line a medium baking dish with baking paper and arrange the mushrooms in the base of the dish, top side down.
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Step 3: Finely chop mushroom stalks.
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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.
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Step 5: Combine the herbs and parmesan in a bowl and add half to the pan and stir well to combine.
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Step 6: Divide the filling between mushrooms and sprinkle over breadcrumbs and bake mushrooms for 15 minutes or until tender.
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Step 7: Sprinkle mushrooms with the remaining herb mix and serve with rocket leaves and lemon wedges.
Nutritional Facts
- 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