Antipasto Mushrooms

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Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¼ cup finely minced prosciutto
  • cup finely chopped parsley
  • ½ cup soft fresh bread crumbs
  • ¼ cup freshly grated Parmesan cheese
  • Olive oil
  • 18 medium mushroom caps
  • 3 cups Marinara Sauce

Method

  1. Preheat oven to moderate (350°F.).

  2. Mix the prosciutto with the parsley, bread crumbs and cheese. Add enough olive oil to bind the mixture. Spoon a little of the filling into each of the mushroom caps.

  3. Spoon three-quarters of the marinara sauce over the bottom of a baking dish and arrange the mushrooms over it. Spoon the remaining sauce over the stuffed mushrooms. Bake for thirty minutes. Serve hot or cold as antipasto.

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