0 recipes from contoocook and beyond


36 large mushrooms
6 tbps. melted butter
5 slices proscuitto, chopped
4 slices Genoa salami, chopped
2 tbps. parsley, chopped
pinch of thyme
pinch of oregano
pinch of sage
l/2 tsp. dried basil
grated rind of l/2 lemon
l cup fresh bread crumbs
l/2 cup Parmesan cheese
l egg beaten
l/4 tsp. salt – few grindings of pepper
Wash and dry mushrooms. Remove stems, trim off ends and chop fine.
Keep caps whole. In a skillet, melt butter and toss whole mushrooms
to coat. Remove with a slotted spoon and place in a buttered baking
dish. In the remaining butter, saute chopped stems, proscuitto and
salami. Add herbs, lemon rind, bread crumbs and cheese. Remove from
heat. Stir in beaten egg and add salt & pepper. Fill mushroom caps.
Refrigerate first if desired. Bake at 375 for l5 mins.
Serves 6.

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