Mushrooms:
6 oz Baby Portabella Caps (should be six mushrooms), cleaned and stems removed (reserve stems
for stuffing mixture).
Stuffing / Filling:
6 Mushroom Stems
1 Medium Sweet Onion
1 Garlic Clove
8 Oz Sliced Water Chestnuts, rinsed and drained
2 Oz Finely-Diced Prosciutto
1 Egg, beaten
1/8 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
Note: for simplicity, I bought my Prosciutto pre-diced in a small 4 oz container.
Sauce:
¼ Cup Ketchup
2 Tablespoons Packed Brown Sugar
1 Tablespoon Wheat-Free Tamari
1 Tablespoon Honey
Several Drops of Tabasco sauce (optional)
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