Cream Cheese & Prosciutto Stuffed Mushrooms

from the kitchen of Chef Paul Prudhomme

Makes 25 to 30 appetizers

25-30 small white mushrooms, cleaned, stems removed and reserved
3 tablespoons canola oil
1 small onion, finely diced
2 teaspoons Chef Paul Prudhomme's Vegetable MagicĀ®
1 teaspoon Chef Paul Prudhomme's Meat MagicĀ®
1 clove garlic, mixed
6 slices prosciutto, finely chopped
8 ounces cream cheese, softened
how to prepare

Finely chop reserved mushroom stems.  In sauté pan, heat canola oil.  Add chopped mushroom stems, onion, seasonings and garlic.  Saute 5 minutes.  Add prosciutto.  Continue to sauté 5 minutes more.  Turn heat to low and add cream cheese.  Stir until mixture is well blended.  Remove from heat and allow mixture to cool slightly. 

Preheat oven to 350°F.  Generously stuff each mushroom cap and place in baking dish.  Bake 15 to 20 minutes.  Finish under broiler until tops are golden.