Photo: Prosciutto-Stuffed Mushrooms Recipe
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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By kjaniszewski
on April 28, 2013
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These are delicious! I didn't find them too salty...but I only had unsalted butter on hand, so that might have helped. A good quality proscuitto is important as well.
I made a 2nd batch and added my own twist: I sprinkled a mixture of breadcrumbs and parmigiana cheese on top before baking. SUPER yummy either way, and they were all gone in minutes! Paula always has my favorite recipes and she came through yet again.
By Monica2622
on December 23, 2012
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I took the advice of others on this recipe and doubled the batch ( I used larger mushrooms than called for and cutting down on the Prosciutto.
My first "test run" had too much lemon for me. My second try was FANTASTIC !! Even my Mother who was not very excited to try loved them.
I will make this again!! Thanks Paula!
By cluksich_11323219
Delafield, WI
on December 13, 2012
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Delicious.. so good in fact, the family gobbled them up and asked for another batch. You've done it again Paula.
Read all 16 reviews