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CanolaInfo, Chef Paul Prudhomme's Magic Seasoning and Monterey Mushrooms, Inc.

Family features

Yield: 25 to 30 appetizers

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Ingredients:

25 to 30	small Monterey white mushrooms, cleaned, stems removed and reserved	25 to 30
3 Tbsp	canola oil	45 mL
1	small onion, finely diced	1
2 tsp	Chef Paul Prudhomme's Vegetable Magic seasoning	10 mL
1 tsp	Chef Paul Prudhomme's seasoning mix	5 mL
1	large clove garlic, minced	1
2 oz	proscuitto	57 g

Directions:

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.

Preheat oven to 350°F. Generously stuff each mushroom cap with proscuitto mixture and place in baking dish. Bake 15 to 20 minutes. Finish under broiler until tops are golden.