Proscuitto & Romano Stuffed Mushrooms

This is my recipe for stuffed mushrooms and it's always been well received ( that is, even people who don't care for mushrooms seem to like these) so I thought it would a good recipe to post here.

The stuffing recipe also works very well for clams or shrimp, with the addition of a few diced shiitake or oyster mushrooms.

Ingredients
2 packages of stuffing mushrooms
1/3 lb of prosciutto
8oz pkg of cream cheese, softened
2/3 cup of fresh grated Pecorino Romano or Parmesan cheese
2 shallots, minced (a medium yellow onion is a good substitute)
1 clove of garlic, minced
2 tbsp butter
plain breadcrumbs
A splash of white cooking wine for de-glazing
A few ounces of red wine

Preparing the Mushrooms

Preheat oven to 400. Remove the stems from the mushrooms and widen the cavity with a paring knife if necessary.   If you're a mohel, the technique should be second nature. If not, the easiest way is to put the point of the knife in the rounded edge and trim the portion that covers the gills, being careful to leave a lip to hold the stuffing. Ideally, you want it to look like a shallow bowl.  Reserve about  a third  to half of the mushroom stems, finely diced as they'll be part of the filling.

Making the filling 

Saute the shallots, diced stems, and garlic(start the garlic about 2 min. after the shallots to prevent it from burning) in butter over medium heat until golden brown, seasoning with salt and fresh ground pepper.  Deglaze the pan with white wine, scraping up any of the "browned bits" that cooking show hosts gush over.  I usually like to cook it down and deglaze more than once to really bring out the flavors.  The mixture should ideally be the color of light maple syrup.  Spoon the mixture into a bowl and set aside.  

Finely dice the prosciutto and lightly fry in olive oil, until the pieces have browned edges, taking care not to burn it.  Remove from heat and add to to shallot/stem/garlic mixture.

Using a stand mixer, thoroughly combine the prosciutto, shallot/stem/garlic mixture with the cream cheese and Romano. This should take less than 2 minute with the end result looking similar in color and texture to chocolate chip cookie dough. 

Stuffing the mushrooms 

To stuff the mushrooms, spoon heaping portions of the stuffing into the mushroom caps then roll  the stuffed portion in breadcrumbs to give it a nice crust and round shape. Arrange the mushrooms in a baking dish, adding the red wine to the bottom (this will soak into the mushrooms as they cook). Sprinkle or spray olive oil over the tops of mushrooms and bake uncovered until golden brown (about 20 minutes).  Serve immediately.