Baked Stuffed Mushrooms

Mushroom caps filled with a savory mixture if chopped salami, prosciutto, cheese, and herbs – sensational!


36 large mushrooms
6 tablespoons melted butter
5 slices prosciutto, chopped
4 slices Genoa salami, chopped
2 tablespoons chopped parsley
Pinch of thyme
Pinch of oregano
Pinch of sage
1/2 teaspoon dried basil or 2 fresh leaves, chopped
Grated rind of 1/2 lemon
1 cup fresh bread crumbs
1/2 cup freshly grated Parmesan cheese
1 egg, beaten
1/4 teaspoon salt
Few grindings fresh pepper


Wash and dry mushrooms. Remove stems, trim off ends, and chop fine. (Keep caps whole.) In a skillet, melt butter and toss caps to coat. Remove with a slotted spoon, and place in a buttered baking dish. In the remaining butter in skillet, saute chopped stems, prosciutto, and salami. Add herbs, lemon rind, bread crumbs, and cheese. Remove from heat. Stir in beaten egg, and add salt and pepper. Fill mushroom caps with mixture. Refrigerate, if desired, until ready to use. Bake at 375 degrees F for 15 minutes.


Serves 6.

Preparation Method

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