Prosciutto can be used in a wide variety of recipes. I particularly like it in these stuffed mushrooms.
These prosciutto stuffed mushrooms are the best recipe if you are looking for a gourmet appetizer without a lot of effort. In fact, if you are hosting a party and want to lesson the workload in the kitchen the day of the event, remove the stems from the mushrooms a day in advance. You can also whip up the mascarpone filling and keep it covered in the fridge overnight. Then the next day, all you need to do is stuff ’em and bake ’em!
I use button mushrooms in this recipe because they are relatively easy to get and they make great bite-sized appetizers, but feel free to use shiitake or portobello, whatever you prefer. If you do use a larger mushroom, add a few minutes of bake time to the recipe and keep checking them every couple of minutes. When the tops begin to brown, they are done!
Creamy Herb and Prosciutto Stuffed Mushrooms
- 1 lb button mushrooms stems and gills removed
- 2 tbsp shredded parmesan cheese
- 4 oz cream cheese softened
- 4 oz mascarpone softened
- 3 oz prosciutto finely chopped
- 1 tbsp finely chopped fresh parsley
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 tbsp unsalted butter
- 1 whole shallot peeled and finely chopped (about 1/4 cup)
- 1 tbsp olive oil
- Preheat oven to 400°F.
- In a large bowl, cream together the parmesan, cream cheese, mascarpone, prosciutto, parsley, salt and pepper until well combined.
- Heat the butter in a small skillet over medium heat until just melted. Add the shallot and sauté, stirring frequently, until translucent but not browned, about 2 minutes.
- Transfer the hot shallots from the skillet to the bowl with the cream cheese mixture and stir vigorously until smooth.
- Spoon the cream cheese filling into the mushrooms. Arrange the filled mushrooms on a parchment-lined baking sheet so that the stuffed side is facing up. Drizzle with olive oil.
- Bake mushrooms for 18 minutes, or until the cream cheese mixture begins to brown. Cool for a minute or two before serving.