Prosciutto & Asparagus Stuffed Portobello Mushrooms

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27-4 Corporate Relocation Issue
Entertaining the Bakersfield Way

No taco bars for this menu. Let’s try something different: Tricked-Out Chicken Chili! This is a savory chili, full of flavor, with just the right amount of kick to give your guests a skip in their step!

Description

27-6 Winter Issue
Quick Bites

The talented chefs at Replay Lounge and Grill, put their heads together to come up with a savory appetizer especially for the readers of Bakersfield Magazine; one that would be easy to make, include locally grown ingredients, and would be the star of any menu.

Ingredients

8 baby portobello mushrooms
3 tbsp. olive oil
1/2 cup finely chopped onion
1 garlic clove, minced
2 tbsp. butter
1 cup dry bread crumbs
4 thin slices prosciutto, chopped
3 asparagus stalks, chopped
1/4 cup dry white wine
Pepper to taste
1 cup (4 oz.) part-skim mozzarella cheese, shredded
3 tbsp. grated Parmesan cheese

Methods/steps

Remove stems from mushrooms and finely chop the stems. Drizzle caps with two tablespoons oil; set aside. In a large skillet, saute the stems, asparagus, onion, and garlic in butter and remaining oil until tender.
Next, stir in bread crumbs and prosciutto. Cook for one to two minutes or until crumbs are lightly browned. Stir in the white wine and pepper.
Spoon mixture firmly into mushroom caps.
Place the mushroom caps on a foil-lined baking sheet. Sprinkle with Parmesan cheese before putting in the oven. Bake at 400 degrees for 8-12 minutes or until mushrooms are tender and cheese is melted.