With Parma Ham, Boursin cheese, roasted red pepper salsa, and crispy leeks

Ingredients:

4 jumbo-sized button mushrooms, stems removed
3 slices of thinly sliced Parma ham
5 ounces of fresh jumbo lump crabmeat
1 petite Boursin cheese
1 leek thinly sliced and fried
1 tablespoon of extra virgin olive oil

Red Pepper Salsa
4 red bell peppers roasted, seeded and diced
1garlic clove minced
1 shallot minced
1 teaspoon of chopped parsley
1 teaspoon of chopped basil
1 teaspoon of fresh oregano
¼ cup of red wine vinegar
¼ cup of extra virgin olive oil
TT sea salt and pepper

Preparation:

Rinse and pat dry mushrooms then place Parma ham (prosciutto) in the center of the mushrooms. Next stuff the mushrooms with the Boursin cheese and top with the jumbo lump crabmeat. Drizzle some extra virgin olive oil over the top of the mushrooms and place into the oven at 350 degrees. Bake for ten minutes until mushroom is piping hot. While the mushrooms are baking mix together the ingredients for the salsa in a medium bowl. Add the first seven ingredients then slowly drizzle in olive oil.

Place a large spoonful of the salsa onto a platter. Then place the hot mushrooms on top of the salsa. Garnish with crispy leeks.