Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and saute until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Mix in prosciutto. Season to taste with salt and pepper. Transfer mushroom topping to bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 375 F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley.
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 381 (50%)|
|Amt Per Serving||% DV|
|Total Fat 42.4g||57 %|
|Saturated Fat 21.4g||107 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 86mg||26 %|
|Sodium 1370.7mg||47 %|
|Potassium 381.1mg||10 %|
|Total Carbohydrate 75.3g||22 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 71.8g|
|Protein 22.2g||32 %|
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Calories per serving: 765
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