Creamy Herb and Prosciutto Stuffed Mushrooms

Preheat oven to 400ºF.

In a large bowl, cream the Parmesan, cream cheese, mascarpone, prosciutto, parsley, salt and pepper until well combined.

Heat butter in a small skillet over medium heat until just melted. Add shallot and sauté, stirring frequently, until translucent but not browned, about 2 minutes.

Transfer the hot shallots from the skillet to the bowl with the cream cheese mixture and stir vigorously until smooth. Spoon cream cheese filling into the mushrooms. Arrange filled mushrooms on a parchment-lined baking sheet so that the stuffed side is facing up. Drizzle with olive oil.

Bake mushrooms for 18 minutes, or until cream cheese mixture begins to brown. Cool for a minute or two before serving.