Cream Cheese and Prosciutto Stuffed Mushrooms



25 to 30 small Monterey White Mushrooms, cleaned, stems removed and reserved
3 tablespoons canola oil
1 small onion, finely diced
2 teaspoons Chef Paul Prudhomme's Vegetable Magic
1 teaspoon Chef Paul Prudhomme's Meat Magic
1 clove garlic, minced
6 slices prosciutto, finely chopped
8 ounces cream cheese, softened

1. Finely chop reserved mushroom stems. In sauté pan, heat canola oil. Add chopped mushroom stems, onion, seasonings and garlic. sauté 5 minutes. Add prosciutto. Continue to sauté 5 minutes more. Turn heat to low and add cream cheese. Stir until mixture is well blended. Remove from heat and allow mixture to cool slightly.
2. Preheat oven to 350°F. Generously stuff each mushroom cap and place in baking dish. Bake 15 to 20 minutes. Finish under broiler until tops are golden

Makes 25-30 pieces

culinary.net .