prosciutto-topped mushrooms

16 large brown or white mushrooms
3 thin slices prosciutto (about 2.5 ounces)
1/4 cup soft sun-dried tomatoes, chopped
1 slice whole wheat bread, made into crumbs
1 egg yolk
3 tablespoons grated Parmesean cheese
2 tablespoons chopped fresh parsely
1/8 tsp dried oregano
1/8 tsp garlic powder

1. Heat oven to 375. Line a large baking sheet with with foil. Wipe mushrooms with a damp cloth. Trim stems; remove and chop finely. Place caps, curved side down on prepared baking sheet.
2. Heat prosciutto in a 10-inch non-stick skillet over medium-high heat. Cook 4 minutes, until sizzling. Reduce heat to medium and add diced mushroom stems, tomatoes, and 1/4 cup water to skillet. Cook an additional 4 minutes until most of the liquid has evaporated. Remove from heat; stir in bread pieces. Cool 2 to 3 minutes, then stir in egg yolk, grated Parmesean, parsely, oregano, and garlic powder.
3.Gather stuffing together; if it does not hold together, add 1 tbs. water. Mound stuffing into mushrooms, a generous tablespoon for each. Bake mushrooms at 375 for 15 to 18 mintues, until browned on top. Let cool slightly before serving.

From Family Circle, October 2006