Pampered Chef Cheesy Mushrooms

Mushrooms before going in a 190c fan oven for 12 mins

Not a good photo...I'll try harder next time!

The Pampered Chef ®Cheese & Herb Stuffed MushroomsRecipe

18-20 white closed cup mushrooms (about 550 g total weight)
Olive oil, for spraying
225 g full fat soft cheese with garlic and herbs
55 g walnuts, finely chopped
1 spring onion, finely chopped
25 g prosciutto, finely diced
2 tablespoons fresh breadcrumbs
2 tablespoons snipped fresh parsley
1/2 teaspoon dried Italian herb seasoning
25 g fresh Parmesan cheese, finely grated

1. Preheat oven to 200°C/fan 180°C/Gas 6.
2. Remove stems from mushrooms; discard stems.
3. Place mushrooms in Stainless 4-Litre Mixing Bowl.
4. Lightly spray with olive oil using Kitchen Spritzer; toss gently to coat.
5. Place mushroom caps, rounded-side down, on Medium Bar Pan.
6. Place soft cheese in Classic Batter Bowl. Finely chop walnuts on Cutting Board using Food Chopper.
7. Finely chop spring onion and finely dice prosciutto using Santoku Knife.
8. Add walnuts, spring onion, prosciutto, breadcrumbs, parsley and herb seasoning to batter bowl.
9. Grate Parmesan into bowl using Deluxe Cheese Grater fitted with fine grating drum; mix well.
10. Using Small Scoop, place rounded scoop of cheese mixture on centre of each mushroom cap; flatten slightly.
11. Bake 15-20 minutes or until lightly browned.
12. Place pan on Stackable Cooling Rack; transfer mushroom caps to serving platter using Mini-Serving Spatula. Serve hot.

Yield: 18-20 stuffed mushrooms

To make this IPD friendly, omit the breadcrumbs...I couldn't tell the difference!