2 ounces Manchego or Parmesan cheese, finely shredded
6 tablespoons extra virgin olive oil
2 tablespoons chopped fresh Italian parsley
2 cloves garlic, minced
½ teaspoon smoked paprika
1 pound 2- to 2 1/2-inch button mushrooms (12 to 14), stemmed
¼ cup chopped pitted Castelvetrano olives
3 thin slices Jamon lberico, cut into narrow strips
Preheat oven to 400°F. Line a 15x10-inch baking pan with parchment paper.
In a small bowl stir together panko, cheese, 2 Tbsp. olive oil, the parsley, garlic, paprika, and 1/4 tsp salt. Spoon filling into mushroom caps, pressing it in and mounding for very full caps. Arrange in prepared pan. Drizzle remaining 4 tablespoons oil over mushrooms. Bake 25 minutes or until mushrooms are tender and filling is golden. Cool slightly.
To serve, top with olives and ham. Makes 12 to 14 servings.
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9 g fat
(2 g saturated fat,
1 g polyunsaturated fat,
5 g monounsaturated fat),
5 mg cholesterol,
145 mg sodium,
3 g carbohydrates,
1 g fiber,
1 g sugar,
3 g protein.