Ingredients
16 large fresh mushrooms3 tablespoons olive oil, divided1/2 cup finely chopped onion1 garlic clove, minced2 tablespoons butter1 cup dry bread crumbs4 thin slices prosciutto, chopped1/4 teaspoon dried oregano1/4 teaspoon lemon juicePepper to taste1 cup shredded part-skim mozzarella cheese3 tablespoons grated Parmesan cheese
Preparation
Remove stems from mushrooms; finely chop stems. Drizzle caps with 2 tablespoons oil; set aside. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender.
Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps.
Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.
