1 Preheat the oven to 350F.
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 tomato sauce over the bottom of a baking dish and arrange the mushrooms over it. Spoon the remaining sauce over the stuffed mushrooms. Bake for 30 minutes. Serve hot or cold.
Wine Pairing(s)
Abadia Retuerta Rivola
Enrique Mendoza Reserve Cabernet-Shiraz
Cameron Huges Lot 8 Pinot Noir
Mission Hill Chardonnay
Marietta Cabernet Sauvignon
Morgan Winery Pinot Noir Twelve Clones Santa Lucia Highlands
La Mozza I Perazzi
Moser Scharding Pinot Noir Sonoma Valley
Dyed-In-The-Wool 'Unchangable' Ram's Reserve Pinot Noir
Tobin James 'Made in the Shade' Merlot
Calories From Fat 15 Protein 2 Total Fat 1 Carbohydrates 2
Calories 35 Calcium 55 Sodium 166 Vitamin A 23
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