Stuffed Portobello Mushrooms with Cheddar and Prosciutto

Name: Stuffed Portobello Mushrooms with Cheddar and Prosciutto
Yield: Serves 8 as a side dish or 4 as a main course
Ingredients: 12 , portobello mushrooms (each 4 to 5 inches), stems removed and reserved, caps wiped clean; 5 tablespoons, olive oil; , Table salt; 2 large, white sandwich bread, torn into quarters; 2 tablespoons, unsalted butter; 3 ounces, prosciutto, diced medium (about 2/3 cup); 2 , medium onions, diced small (about 2 cups); 4 medium, garlic cloves, minced or pressed through garlic press (about 4 teaspoons); 1/2 cup, dry sherry; 2 tablespoons, chopped fresh thyme leaves; 2 tablespoons, roughly chopped fresh parsley; 4 ounces, cheddar cheese, shredded (about 1 cup); 1/4 cup, heavy cream; 2 teaspoons, juice from 1 lemon; , Ground black pepper

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Appears in Cook's Illustrated November/December 2008

SERVES8 as a side dish or 4 as a main course

TIME1¼ hours

WHY THIS RECIPE WORKS

Our ultimate stuffed mushroom recipe had to showcase meaty, earthy, intense mushrooms with a filling that contributed complementary flavors and textures. Choosing portobello caps for their large size, rich flavor, and wide availability, we ...

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