Stuffed Portobello Mushrooms with Cheddar and Prosciutto | America's Test Kitchen

Name: Stuffed Portobello Mushrooms with Cheddar and Prosciutto | America's Test Kitchen
Ingredients: 12 portobello mushrooms (each 4 to 5 inches), stems removed and reserved, caps wiped clean; 5 tablespoons olive oil; Table salt; 2 large white sandwich bread , torn into quarters; 2 tablespoons unsalted butter; 3 ounces prosciutto , diced medium (about 2/3 cup); 2 medium onions , diced small (about 2 cups); 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons); 1/2 cup dry sherry; 2 tablespoons chopped fresh thyme leaves; 2 tablespoons roughly chopped fresh parsley; 4 ounces cheddar cheese , shredded (about 1 cup); 1/4 cup heavy cream; 2 teaspoons juice from 1 lemon; Ground black pepper

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We set out to transform this humdrum party food into a first-rate side dish worth making after the holidays are over.

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Ingredients

12 portobello mushrooms (each 4 to 5 inches), stems removed and reserved, caps wiped clean
5 tablespoons olive oil
Table salt
2 large white sandwich bread , torn into quarters
2 tablespoons unsalted butter
3 ounces prosciutto , diced medium (about 2/3 cup)
2 medium onions , diced small (about 2 cups)
4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
1/2 cup dry sherry
2 tablespoons chopped fresh thyme leaves
2 tablespoons roughly chopped fresh parsley
4 ounces cheddar cheese , shredded (about 1 cup)
1/4 cup heavy cream
2 teaspoons juice from 1 lemon
Ground black pepper