Prosciutto Stuffed with Mushrooms

YIELD: 25 servings

25 slices prosciutto
½ lb. Portobello mushrooms
½ lb. shiitake mushrooms
½ lb. oyster mushrooms
¼ cup shallots
1 ½ cups panko breadcrumbs
1 cup cooking sherry
salt and pepper, to taste

1.    Dice all mushrooms and sauté with oil until they start to give up their moisture. Add sherry and simmer, allowing it to reduce. Remove from heat and cool.
2.    When cooled, mix in blender. Fold in bread crumbs, add salt and pepper. Mix well.
3.    Roll 2 Tbsps. mixture in each slice of prosciutto. Bake in 350°F oven for 5 minutes.

Recipe: Bill Allman, Lebanon Valley College