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PAT CIARROCCHI’S

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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Profile for Philadelphia RowHome Magazine

Philadelphia RowHome Magazine Food Issue  

Philly food fun and more!

Philadelphia RowHome Magazine Food Issue  

Philly food fun and more!

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