One of my all time favorite cook books is Ruth Reichl’s The Gourmet Cookbook. Filled with over 1,000 gourmet recipes the gourmet cookbook is any aspiring gourmet chefs must have. One of my favorite recipes of all times was pulled from this book. Combining the great flavors of prosciutto and mushrooms gives these quick and easy appetizers a flavor that is both sophisticated and delicious. Not only are they full of flavor they are quick and easy to make. You can put together all of the ingredients together and refrigerate them until you need to put them in the oven just before your event. This way they come out hot and mouth-watering just in time for your guests. I make these little gems at every party we have and they seem to disappear faster then we can make them.

Prosciutto and Parmesan Stuffed Mushrooms

Makes 24 Hors D’oeuvres

Ingredients:

• 24 Large (1 1/2 to 2 inch wide) mushrooms
• 4 tablespoons olive oil
• 1 large garlic clove, minced
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped prosciutto (3 oz)
• 1/4 cup fine dry bread crumbs
• 3 tablespoons minced fresh flat-leaf parsley
• 3/4 cup finely grated parmigiano- reggiano
• 1 large egg, lightly beaten
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions:

Put a rack in the middle oven and preheat oven to 400F. Lightly grease a shallow baking dish large enough to hold mushroom caps in one layer.
To remove stems from mushrooms, hold each mushroom stem side up in palm of one hand and use other hand to push stem gently sideways until it pops out. If any stem remains in cap, gently scoop it out with a small spoon. Trim off and discard bottoms of stems and finely chop stems.
Heat 2 tablespoons oil in a 10 to 12 inch heavy skillet over moderate heat. Add mushroom stems, garlic, and onion and cook, stirring, until stems are very tender, about 8 minutes. Transfer to a bowl , add prosciutto, bread crumbs parsley, 1/2 cup parmesan, egg, salt, and pepper, and stir to combine well.
Divide filling among mushroom caps, mounding it slightly, and arrange in one layer in greased baking dish. Sprinkle mushrooms with remaining 1/4 cup parmesan and drizzle with remaining 2 tablespoons oil. Bake until mushroom caps are tender, about 20 minutes.