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40 2-inch cremini or white button mushrooms
8 oz serrano ham or prosciutto, cut into 1/4-inch pieces
3 oz seasoned bread crumbs
4 oz creme fraiche
3 garlic cloves, finely minced
1 tablespoon minced fresh sage
2 oz chopped fresh Italian (flat-leaf) parsley
salt and pepper to taste
4 oz Parmesan, grated
2 oz olive oil
Remove stems from mushrooms. Setting mushroom caps aside, finely chop
stems and add ham, bread crumbs, creme fraiche, garlic, sage, parsley, salt and
pepper, and mix together. Mixture can be made a day ahead of time and
refrigerated.
Steam mushroom caps for about 10 minutes, and let cool. Add spoon of ham
mixture into each mushroom cap, and sprinkle with half of Parmesan.
Preheat oven to 400 degrees. Spread oil on baking sheet, place mushrooms
on sheet, and bake for 20-30 minutes, until they start to brown. Garnish
with remaining Parmesan and serve warm.
Makes about 70 pieces.