- 12 large button mushrooms
- 8 tbsp extra-virgin olive oil
- 1 shallot
- 2 cloves garlic
- 1/2 cup breadcrumbs
- 3/4 cup chopped ham (I use Black Forest or Prosciutto)
- 1 cup Parmigiano Reggiano freshly grated
- 4 tbsp chopped flat-leaf parsley
- salt and pepper to taste
Separate the caps from the stems of the mushrooms. Using a knife, carefully cut out the inner parts of the mushroom so they are a bowl shape. Keep the stems and finely chop them.
Heat the oven to 375 F.
In a skillet, heat 2-3 tablespoons of olive oil and sauté the garlic and shallot over medium heat.
Add the chopped stems to the skillet and cook while stirring until most of the liquid is gone.
Add the breadcrumbs and sauté until slightly browned. Stir in the chopped ham and remove from the heat. Let the mixture cool down before you add the cheese and 2 tablespoons of the parsley. Season with salt and pepper.
Arrange the mushroom caps on the baking dish drizzled with 1 tablespoon of the olive oil. With your fingers, form a good mound of the filling and push down into the mushroom caps. Drizzle with the remaining 4-5 tablespoons of olive oil. I like to use Oregon Olive Oil from Red Ridge Farms – a local treat!
Bake uncovered for about 20 minutes until brown and bubbly. Decorate with sprigs of parsley.