Baked (Stuffed) Mushrooms

Leone's Italian Cookbook

Serves 3 or 4

12 Medium sized to large mushrooms
1 Large garlic clove
6 Fresh parsley springs, leaves only
2 Chicken livers, chopped fine
2 T. sifted seasoned bread crumbs
1/2 Medium sized onion, chopped fine
4 Slices of prosciutto, chopped fine
4 Heaping tablespoons sour cream
1/4 C. Fresh creamery butter
Salt & pepper
3 T. Olive Oil

Preheat oven to slow 300 F.

Wash the mushrooms and dry thoroughly.

Cut the stems completely out of the caps and chop the stems fine.

Chop garlic and parsley together and mix with the chicken livers, bread crumbs, onion, prosciutto, and chopped mushroom stems.

Add sour cream and butter. Taste and correct the seasoning if necessary.

Stuff the mushroom caps with the mixture. Place caps, stuffed side up, in an oiled baking dish.

Sprinkle a few drops of olive oil on top of each mushroom. Bake 45 minutes.

Check for cooking. Serve warm as an antipasto, spooning a little Italian dressing over top. Or serve hot with meat dishes, or as a separate vegetable, or as a main course by itself.