Garlic and Herb Stuffed Mushrooms With Prosciutto
Perfect for any occasion, these Garlic and Herb Stuffed Mushrooms are a delightful treat that will have everyone craving more. What's the secret to their irresistible taste?
Total time
30 min
Servings
1
Calories
4
Category
Appetizers & Snacks
Elevate your appetizer game with these Garlic and Herb Stuffed Mushrooms with Prosciutto. Ready in just 30 minutes, this savory bite combines tender mushroom caps, creamy cheese, and crispy prosciutto for an irresistible starter or snack.
Ingredients
Makes 1 serving
- 120 mushroom caps
- 12 olive oil
- 100 prosciutto
- fresh chives
Method
Heat oil in a pan, season mushrooms to taste.
Add mushrooms to the pan cook both sides until tender, remove and allow to cool slightly.
Spoon a dollop of the cream cheese into the mushroom caps, top with the prosciutto strips and sprinkle with chives.
Serve immediately.
Easy swaps
- Instead of prosciutto, use smoked turkey or pancetta
- Instead of cream cheese, use goat cheese or ricotta
- Instead of fresh chives, use fresh parsley or basil
- Instead of mushroom caps, use zucchini rounds or baby bella mushrooms
Frequently asked
Can I make this recipe vegetarian?
Yes, simply omit the prosciutto or replace it with sun-dried tomatoes or roasted red pepper strips for a similar savory depth.
What type of mushrooms work best for stuffing?
Large white button mushrooms or cremini mushrooms are ideal. Look for caps that are firm and large enough to hold the filling.
How do I keep the mushrooms from getting soggy?
Season the mushroom caps lightly and sear them quickly over medium-high heat until just tender. Avoid overcrowding the pan to allow steam to escape.
Can I prepare these mushrooms ahead of time?
You can cook the mushroom caps and prepare the filling separately up to a day in advance. Assemble and bake just before serving for best results.
