Prosciutto “cheese” stuffed mushrooms

• Gluten free
• Paleo

• Meat

  • 2 oz Prosciutto

• Produce

  • 8 oz Mushrooms
  • 2 tsp Thyme, fresh

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 Pepper
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/3 cup Cashews

• Liquids

  • 1 tbsp Water

Found on whatgreatgrandmaate.com

Ingredients

• ⅓ cup cashews
• 2 tsp lemon juice
• 2 tsp fresh thyme
• ½ tsp salt
• pepper, to taste
• 1 tbsp water
• 2 oz prosciutto, chopped
• 8 oz mushrooms, stems removed

Directions

• Soak cashews for at least 2 hours.
• Preheat oven to 400 degrees F.
• Drain the cashews and place in the food processor with lemon juice, salt, pepper, thyme, and water.
• Process until smooth.
• Place in a bowl and add in the chopped prosciutto. Mix well.
• Spoon the mixture into the mushroom caps and lay them out on a baking sheet.
• Bake for 20 minutes, or until the mushrooms are cooked.