2 tbsp pine nuts toasted
125g/1/2 cup cream cheese
70g/5 prosciutto slices
6 tbsp Parmesan cheese grated
3-4 sprigs Flat leaf parsley chopped
600g/12 small Chestnut Mushrooms or 6 Large Portobello Mushrooms
Preheat your oven to 350F/180C. Toast pine nuts in a dry pan over medium heat for 2 minutes until golden and fragrant. Set aside. To clean the mushrooms brush them with paper towel to remove any bits of dirt, then pull out the stems.
In a small bowl mix cream cheese, chopped prosciutto, fresh grated parmesan cheese, half of the pine nuts and chopped parsley. Stuff the mushrooms and sprinkle with additional grated parmesan cheese. Bake in the preheated oven for 20 minutes or until the top of the filling is golden.
Sprinkle with reserved toasted pine nuts before serving.