Prosciutto-Stuffed Mushrooms

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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.

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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!

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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.

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I made the stuffing ahead of time and stuffed the mushrooms right before putting them in the oven. As someone else suggested you need to soften the mixture in the microwave before stuffing. I used Boars Head prosciutto and it was still very salty. I doubled the recipe and think next time I make it I will still double everything except the prosciutto. To counteract the salty flavor I added the juice of one lemon. This added a freshness and did help the flavor quite a bit. The mushrooms were gone very quickly.

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This only stuffed one package of mushrooms but it is delicious and so easy. My mushroom hating daughter loves them.

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Made these to serve with Thanksgiving this year and they were delicious! My son especially loved them...he took all of the leftovers (although not that many home with him. I love the unique flavor the tarragon provides. I made the filling a couple days in advance but didn't stuff them because I didn't have the space available in the fridge for a single layer of mushrooms, but once the filling was reheated slightly in the microwave, it was easy to stuff in the shrooms that morning. Delish!

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I made these for a party and they were a HUGE hit, they were gone within 20 minutes of putting the plate down. They are not time consuming which is always a plus. They are a little on the salty side, I would suggest making them with unsalted butter as they can be pretty salty, but overall a huge success!

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Extremely tasty! Just make sure you buy the best imported prosciutto you can find. This should help with the salt factor. The better it is, the less salty tasting it should be. Don't skimp on this factor. And, yes, there is not enough filling. Just double the amount. Will definately make again. For a cocktail party, will just make with smaller mushrooms to make it an easy finger food.

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Let's put it this way. This recipe is so good I took the time to register and give up my personal information, (whick I have never done, just to tell you how good it is. I made my first batch for a dinner party and nailed it the first time. I took the left over raw ingredients and made another batch for work. I asked the day crew to save some for the night crew, but that didn't happen. 6 people ate the entire tray in less than 30 minutes.

If you have person that always brings the chips and dip from the grocery store to a party and have zero cooing skills you can make this dish and "WOW" people.

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These are so delicious. I made them for my book club and they were a hit. I will try using unsalted butter next time I make them as they are a little on the salty side.