Stuffed Mushrooms

One of the teachers at my daughter's school makes stuffed mushrooms about once a week and they look delicious.  She has a different recipe but it inspired me to work on one as well.


Ingredients
24 ounces of baby Bella mushrooms, wiped clean
2 tablespoon butter (unsalted)
5 ounces prosciutto, chopped into small pieces
4 oz cream cheese
1 tablespoon Dijon mustard
1/2 teaspoon lemon peel (or lemon zest)
1/4 teaspoon dried tarragon
1/2 teaspoon black pepper

Topping (optional)
1/4 cup panko
1 tablespoon butter


Preheat oven to 350 degrees

Remove stems from mushrooms and chop enough mushroom stems to equal 1/3 cup.

In a large skillet, melt the butter over medium heat and add Prosciutto and chopped mushroom stems.  Cook until Prosciutto is crisp.  Reduce heat to low and add mustard, cream cheese, lemon peel, tarragon, and pepper.  Stir until the mixture is combined.  Remove from the heat and begin to spoon about a teaspoon of the mixture into each mushroom.

In a small skillet over medium heat combine the panko and the butter until lightly toasted.  Once toasted, top each mushroom cap with a little bit of panko.  Bake for 20 minutes and serve immediately.