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Prosciutto-Stuffed Mushrooms
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- #123895
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
36 fresh baby bella mushrooms, wiped clean
2 tablespoons butter
1 package (5 ounce size) 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 notes
Mushrooms can be stuffed 2 days ahead. Cover and refrigerate.
added by
sgre52160
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 26, 2012
I really wanted to love these but just couldn't. The recipe calls for 1/2 tablespoon of lemon zest. That isn't all that much but it completely overpowered all the other flavors to the point that these just weren't enjoyable. I used even less (probably more like 1/2 a teaspoon) than what was called for in the recipe and it still wasn't good. Maybe I have super strong lemons - I don't know. Making them again I would NOT add the lemon at all. The cream cheese has enough tartness naturally that you just don't need the lemon. I'm still giving this recipe a 4 out of 5 because take away the lemon and you have a winner. The cook time was perfect and even though it seems like there isn't enough filling, we had just the right amount to adequately stuff all the mushrooms.