Source: dLife

Tasty little mushrooms stuffed with Prosciutto, provolone, and breadcrumbs.

Servings

24 Mushrooms, oyster, fresh, large (Stuffing mushrooms)
2 oz fresh green onions
1 medium garlic cloves , minced
0.25 cup unsalted butter
0.67 cup Bread Crumbs, plain, grated, dry
5 oz prosciutto , 1/3 cup chopped
0.25 cup Cheese, provolone, reduced fat, shredded
0.5 tsp italian seasoning , crushed

1 Preheat oven to 425 degrees F.
2 Wash mushrooms well and drain. Remove stems and chop in a chopper, save 1 cup of chopped stems.
3 Place mushroom caps on a 15x10x1 inch baking pan.
4 Melt butter in a medium pot and cook the chopped stems, onions, and garlic until soft. Stir in remaining ingredients and remove from stove.
5 Spoon mixture evenly into each mushroom cap and bake until thoroughly heated, about 8-10 minutes.

Remove last three ingredients and replace with 1/2 cup of shredded cheddar or blue cheese instead.