Prosciutto-Stuffed Mushrooms

• 16 large fresh mushrooms
• 3 tablespoons olive oil, divided
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 2 tablespoons butter
• 1 cup dry bread crumbs
• 4 thin slices prosciutto, chopped
• 1/4 teaspoon dried oregano
• 1/4 teaspoon lemon juice
• Pepper to taste
• 1 cup shredded part-skim mozzarella cheese
• 3 tablespoons grated Parmesan cheese

1. Remove stems from mushrooms; finely chop stems. Drizzle caps with 2 tablespoons oil; set aside. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender.
2. Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps.
3. Place on a foil-lined
4. . Sprinkle with mozzarella and Parmesan cheeses. Bake at 400u0b0 for 15-20 minutes or until mushrooms are tender and cheese is melted.

mushrooms, olive oil, onion, garlic, butter, bread crumbs, thin slices prosciutto, oregano, lemon juice, pepper, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/prosciutto-stuffed-mushrooms/ (may not work)