Philadelphia RowHome Magazine Food Issue

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STUFFED MUSHROOMS WITH PROSCIUTTO INGREDIENTS: « 1 lb large fresh SherRockee Brand Mushrooms « 1 T. parsley, minced « 1 slice of prosciutto, minced « Salt and pepper to taste « 2 TB grated Parmesan cheese « 1 egg, beaten « 2 TB breadcrumbs « cup olive oil DIRECTIONS: Pre-heat oven to 300°. Rinse mushrooms. Remove stems from caps and chop fine. Combine prosciutto, cheese, breadcrumbs, mushroom stems, parsley, salt, pepper and egg. Spread the mixture evenly inside the mushroom caps. Place in a single layer in a baking dish and drizzle olive oil over the top. Bake uncovered for 25 to 30 minutes. MUSHROOM STORAGE TIP Store your fresh mushrooms in a brown paper bag in the refrigerator up to 5 – 7 days for best freshness and taste. Storing mushrooms in air-tight plastic bags will cause mushrooms to retain moisture and thus spoil quicker. > ROWHOME MAGAZINE

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