Stuffed Mushrooms

• 1 tablespoon extra virgin olive oil
• 12 closed cup mushrooms (I just used big Button Mushrooms)
• 2 shallots, peeled and finely chopped
• 1 garlic clove, peeled and chopped
• 1 teaspoon rosemary, finely chopped
• 3 slices serrano ham or 3 slices prosciutto, finely sliced
• 2 ounces goat cheese (I used Feta)
• 4 tablespoons fresh breadcrumbs
• salt and pepper

1. Preheat oven to 375 degrees Farenheit.
2. Wipe mushrooms with damp cloth.
3. Remove stems, roughly chop the stems, and set aside.
4. Heat olive oil in a large, nonstick skillet and saute of the shallots until soft.
5. Add garlic, rosemary, stems, and pepper.
6. Saute for several minutes.
7. Add ham and stir.
8. Remove pan from heat and transfer ingredients to a bowl.
9. Stir in the cheese and breadcrumbs and season with salt and pepper if needed.
10. Fill mushroom with the mixture and place on a greased baking sheet.
11. Bake for 8-10 minutes, or until the mushrooms are cooked.
12. Serve while hot.

extra virgin olive oil, mushrooms, shallots, garlic, rosemary, serrano ham, goat cheese, fresh breadcrumbs, salt

Taken from www.food.com/recipe/stuffed-mushrooms-287158 (may not work)