Stuffed Portobello Mushrooms with Cheddar and Prosciutto

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Appears in Cook's Illustrated November/December 2008

We set out to transform this humdrum party food into a first-rate side dish worth making after the holidays are over.

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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