Receta Provolone & Salami Stuffed Mushrooms

by Thomas Grossmann

• 3/4 lb. fresh mushrooms
• 3 tsp. olive oil
• 1 small onion, minced
• 1/4 c. finely chopped salami
• 1/4 c. finely grated Provolone cheese
• 2 tbsp. bread crumbs
• 1 tsp. butter

Rinse mushrooms – pat dry – remove stems.

Chop the stems, then brush caps with olive oil.

In a large skillet heat 1 teaspoon olive oil, add chopped mushroom stems and onions – cook until golden.

Stir in salami, and cheese. Melt butter, mix in bread crumbs.

Stuff mushroom caps with filling. Top with some more cheese.

Bake in 425 degree oven 6-8 minutes.

Serves 6-8