stuffed portobello caps w/prosciutto & blue cheese

How To Make stuffed portobello caps w/prosciutto & blue cheese

• 1

  take the stems off the mushroom caps, and clean the caps with a damp paper towel ( do not rinse under water) as these are like sponges and will absorb and become wilted.
• 2

  in a casserole dish, coat the bottom with 1 teaspoon of the olive oil,arrange the mushroom caps
• 3

  in a small skillet, saute the onions and prosciutto in the rest of the olive oil, till soft a few minutes,put in a bowl and add the blue cheese, combine well, fill each cap with a little bit of the mixture, top with the parmesan cheese and bake at 350 for 20 mins. No need for salt, as the prosciutto and blue cheese have plenty...Enjoy
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