Prosciutto-Stuffed Mushrooms

Total Time:
53 min
Prep:
23 min
Cook:
30 min

Yield:
3 dozen mushrooms
Level:
Easy

Ingredients
  • 3 (8-ounce) packages fresh baby bella mushrooms, wiped clean
  • 2 tablespoons butter
  • 1 (5-ounce) package prosciutto, chopped
  • 1/4 cup minced fresh chives
  • 4 ounces cream cheese, softened
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon lemon zest
  • 1/4 teaspoon dried tarragon
  • 1/2 teaspoon ground black pepper
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.


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