Cremini Mushrooms Stuffed with Prosciutto

Makes 20 Mushrooms

20 large cremini mushrooms

1 Tablespoon bread crumbs
1 Tablespoon parsley, chopped
½ teaspoon fresh sage, minced
1 large clove garlic, finely chopped
2 oz. prosciutto, finely chopped
3 Tablespoons crème fraiche or sour cream
¼ teaspoon salt
1/8 teaspoon freshly ground pepper

1 Tablespoon vermouth or white wine

3 Tablespoons Parmigiano-Reggiano cheese, grated

Preheat oven to 400° F.

Cut off the base of each mushroom and discard. Remove the stems and finely chop. In a large bowl, combine the chopped stems, bread crumbs, parsley, sage, garlic, prosciutto, 2 Tablespoons crème fraiche, salt and pepper. Mix thoroughly until the mixture holds together in clumps. If dry, add another 1-2 teaspoons of crème fraiche.

Mushrooms and stuffing can be stored separately in the refrigerator for up to 24 hours before stuffing.

Stuff each mushroom cap with filling. Place on a baking sheet. Drizzle the wine around the edges of the dish and sprinkle cheese on top of each mushroom.

Bake, uncovered, about 30 minutes. Serve warm or at room temperature.

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