• 30 large baby bella or button mushrooms (1½-inch diameter)
• 4 tablespoons Dierbergs butter, melted
• 2 tablespoons Dierbergs olive oil
• ½ cup chopped pecans, toasted
• ½ cup Italian bread crumbs
• 1 package (4 ounces) diced prosciutto
• 1 package (4 ounces) crumbled goat cheese
• Additional Italian bread crumbs
• Fresh herb sprigs

Rinse mushrooms and pat dry; remove and discard stems. Place mushrooms in large reclosable plastic bag; add butter and olive oil. Seal bag; shake to coat.

 

In medium bowl, stir together pecans, bread crumbs, and prosciutto. Add cheese; stir until well mixed.

 

Spoon mixture into mushroom caps. Place mushrooms on parchment-lined jellyroll pan; drizzle any remaining butter mixture over mushrooms. Sprinkle mushroom tops with additional bread crumbs.

 

Bake in 375°F. oven until heated through, about 10 minutes. Place on serving platter; garnish with fresh herb sprigs.

Servings: 30
Serving Size: Per Serving

Per Serving
Calories: 63
Cholesterol: 9 mg
Fat: 5 g
Sodium: 148 mg
Carbohydrates: 2 g
Protein: 3 g
Fiber:
Saturated Fat: N/A