Stuffed Mushrooms

This is a recipe from a book on Tapas (100 Great Tapas, Pippa Cuthbert). This is fairly easy to prepare, and it tastes wonderful. It can easily be made a Vegetarian item by leaving out the ham. Absolutely delicious.

• Ready In: 20 mins
• Serves: 4-6
• Yields: 12 Mushrooms

Ingredients

• 1  tablespoon extra virgin olive oil
• 12  closed cup mushrooms (I just used big Button Mushrooms)
• 2  shallots, peeled and finely chopped
• 1  garlic clove, peeled and chopped
• 1  teaspoon rosemary, finely chopped
• 3  slices serrano ham or 3  slices prosciutto, finely sliced
• 2  ounces  goat cheese (I used Feta)
• 4  tablespoons  fresh breadcrumbs
•  salt and pepper

Directions

1. Preheat oven to 375 degrees Farenheit.
2. Wipe mushrooms with damp cloth. Remove stems, roughly chop the stems, and set aside.
3. Heat olive oil in a large, nonstick skillet and saute of the shallots until soft. Add garlic, rosemary, stems, and pepper. Saute for several minutes. Add ham and stir.
4. Remove pan from heat and transfer ingredients to a bowl. Stir in the cheese and breadcrumbs and season with salt and pepper if needed. Fill mushroom with the mixture and place on a greased baking sheet.
5. Bake for 8-10 minutes, or until the mushrooms are cooked. Serve while hot.