Prosciutto-Stuffed Mushrooms – a delicious recipe with fresh baby bella mushrooms, butter, fresh chives, cream cheese, mustard, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat the oven to 350 degrees F.
2
Remove the stems from the mushrooms.
3
Finely chop enough mushroom stems to equal 1/3 cup.
4
Discard the remaining mushroom stems.
5
In a large skillet, melt the butter over medium heat.
6
Add the prosciutto, chives, and chopped mushroom stems.
7
Cook, stirring frequently, until the prosciutto is crisp and the stems are tender, about 6 minutes.
8
Reduce the heat to low.
9
Add the cream cheese, mustard, lemon zest, tarragon, and pepper, stirring until the mixture is combined.
10
Remove from the heat.
11
Spoon the cream cheese mixture evenly into the mushroom caps; place on a rimmed baking sheet.
12
Bake 20 minutes.
13
Serve immediately.
14
Cook's Note: Mushrooms can be stuffed 2 days ahead.
15
Cover and refrigerate.
167
kcal
Calories
15
g
Fat
4
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Prosciutto-Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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