Recipe courtesy of Paula Deen
Prosciutto-Stuffed Mushrooms
Total:
53 min
Active:
23 min
Yield:
3 dozen mushrooms
Level:
Easy
Total:
53 min
Active:
23 min
Yield:
3 dozen mushrooms
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Remove the stems from the mushrooms. Finely chop enough mushroom stems to equal 1/3 cup. Discard the remaining mushroom stems.

In a large skillet, melt the butter over medium heat. Add the prosciutto, chives, and chopped mushroom stems. Cook, stirring frequently, until the prosciutto is crisp and the stems are tender, about 6 minutes. Reduce the heat to low. Add the cream cheese, mustard, lemon zest, tarragon, and pepper, stirring until the mixture is combined. Remove from the heat.

Spoon the cream cheese mixture evenly into the mushroom caps; place on a rimmed baking sheet. Bake 20 minutes. Serve immediately.

Cook's Note

Mushrooms can be stuffed 2 days ahead. Cover and refrigerate.

IDEAS YOU'LL LOVE

Burgundy Mushrooms

Recipe courtesy of Ree Drummond

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Warm Mushroom Salad

Recipe courtesy of Ina Garten

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Braised Short Ribs with Mushrooms

Recipe courtesy of Food Network Kitchen

Mushroom Mac and Cheese

Recipe courtesy of Giada De Laurentiis

Portobello Mushrooms

Recipe courtesy of Ryan Allen

Couscous with Mushrooms

Recipe courtesy of Jamie Deen|Bobby Deen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking