This is a crowd pleaser. I don’t know anyone that doesn’t love stuffed mushrooms.
Also, these will make your kitchen smell fantastic!
36 small to medium white or
21/2 tablespoons salted butter
1 shallot, chopped
(approximately 1 tablespoon)
3 slices of prosciutto,
fat removed and chopped
(approximately 3 tablespoons)
Kosher salt and
freshly ground pepper
2 tablespoons Italian breadcrumbs
1 cup of milk
2 tablespoons flour
11/2 tablespoons salted butter
3 tablespoons grated
Kosher salt to taste
(Parmesan is salty, so you
may find you don’t need)
1 You’ll need a 9" x 13" baking dish. Preheat oven to 450
2 For the Mushrooms: Wipe the mushrooms clean
with damp paper towels (you will go through many).
Detach stems and chop them, leaving cap of mushroom
3 Sauté shallots over medium heat in butter until golden,
approximately 3 minutes. Add prosciutto and continue
to sauté, approximately 1 to 2 minutes. Add chopped mushroom
stems, salt and pepper to taste, and continue to sauté,
stirring often, approximately 2 to 3 minutes more. Set aside.
4 For the Béchamel: Warm the milk over low heat in
a small pot or microwave. In a separate small pot, mix
flour and butter, and cook over low heat until butter is
melted and a paste forms. Slowly add milk a little at a time
5 Add salt (if using) and cheese and continually whisk
until it’s a creamy consistency.
6 Add mushroom mixture to the warm béchamel. Add a
little more Parmesan cheese to taste. Stir to combine.
7 Place the mushroom caps hollow side up in a butter-
smeared baking dish. Fill with the béchamel stuffing,
and sprinkle with breadcrumbs.
8 Bake for 15 minutes or until golden. Can be made one
day in advance. Keep covered in refrigerator until
ready to serve. Reheat at 450 degrees for approximately 15
minutes. Serve hot.