Today’s Recipe: Prosciutto & Polenta Stuffed Mushrooms

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PROSCIUTTO & POLENTA STUFFED MUSHROOMS
PREP TIME: 25 MINUTES
COOK TIME: 33-40 MINUTES
MAKES: 36 MUSHROOMS

36    button mushrooms
4      ozs prosciutto, diced
1      red bell pepper, seeded and diced
2      garlic cloves, peeled and minced
3/4   cup chicken broth
1/4   t salt
2      T polenta
1/3   cup shredded Parmesan cheese
1/4   cup shredded Asiago cheese
1/4   cup parsley, minced

1. Preheat oven to 350°F.
2. Remove stems from mushrooms and place the tops upside down on a 10 1/2” cast-iron griddle pan, or on a cookie sheet lined with parchment paper (if desired, reserve the stems for use in other dishes); set aside.
3. In large skillet over medium heat, cook prosciutto for 5 minutes, stirring frequently. Add bell pepper and garlic. Stirring frequently, cook an additional 3-5 minutes, until peppers are tender-crisp.
4. Add chicken broth and salt; bring to a simmer. Add polenta, mix well, and cover. Continue to simmer for 5-8 minutes, until polenta is cooked; remove from heat.
5. Divide prosciutto mixture among mushrooms.
6. In a small bowl, combine cheeses and parsley. Sprinkle over the tops of mushrooms and bake for 18-20 minutes, or until mushrooms are tender.

 

Gather ingredients.

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Preheat oven to 350°F. Remove stems from 36 button mushrooms. Place the tops upside down on a 10 1/2” cast-iron griddle pan, or on a cookie sheet lined with parchment paper (if desired, reserve the stems for use in other dishes); set aside.

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In large skillet over medium heat, cook 4 ozs of diced prosciutto for 5 minutes, stirring frequently. Add 1 seeded and diced red pepper.

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Add 2 peeled and minced garlic cloves. Stirring frequently, cook an additional 3-5 minutes, until peppers are tender-crisp.

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Add 3/4 cup of chicken broth.

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Add 1/4 t of salt; bring to a simmer.

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Add 2 T of polenta, mix well, and cover. Continue to simmer for 5-8 minutes, until polenta is cooked; remove from heat.

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Divide prosciutto mixture among mushrooms.

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Add 1/3 cup shredded Parmesan cheese to a small bowl.

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Add 1/4 cup shredded Asiago cheese.

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Add 1/4 cup minced parsley.

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Stir to combine.

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Sprinkle over the tops of mushrooms and bake for 18-20 minutes, or until mushrooms are tender.

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Leave a comment 3 Comments

  1. Winnie Nielsen says:

    These look delicious! For some reason, I don’t take advantage of polenta in recipes. This recipe would be a great inspiration to buy polenta and get more familiar with it.

  2. rosalynne brown says:

    sounds delicious anything with polenta or grits is very good cant wait to try it what a great combination thank you mary jane I love all your recipes

  3. These look really good 🙂 🙂 🙂 Thanks for the recipe 🙂 🙂 I love mushrooms, too 🙂 🙂 Love and hugs from the ocean shores of California, Heather 🙂

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