Prosciutto-Stuffed Mushrooms

Ingredients:

    16 large fresh mushrooms
    3 tablespoons olive oil, divided
    1/2 cup finely chopped onion
    1 garlic clove, minced
    2 tablespoons butter
    1 cup dry bread crumbs
    4 thin slices prosciutto, chopped
    1/4 teaspoon dried oregano
    1/4 teaspoon lemon juice
    Pepper to taste
    1 cup (4 ounces) shredded part-skim mozzarella cheese
    3 tablespoons grated Parmesan cheese

Directions:

1. Remove stems from mushrooms; finely chop stems.
2. Drizzle caps with 2 tablespoons oil; set aside.
3. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender.
4. Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned.
5. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps.
6. Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses.
7. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.