Best Prosciutto Stuffed Mushrooms Recipes

Prosciutto-Stuffed Mushrooms image

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 16 appetizers.

Number Of Ingredients 12

16 large fresh mushrooms
3 tablespoons olive oil, divided
1/2 cup finely chopped onion
1 garlic clove, minced
2 tablespoons butter
1 cup dry bread crumbs
4 thin slices prosciutto, chopped
1/4 teaspoon dried oregano
1/4 teaspoon lemon juice
Pepper to taste
1 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese

Steps:

Remove stems from mushrooms; finely chop stems. Drizzle caps with 2 tablespoons oil; set aside. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender. , Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps., Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.

Nutrition Facts :

Garlic and Herb Stuffed Mushrooms With Prosciutto image

Provided by The Flying Chef

Categories Cheese

Time 30m

Yield 12 Mushrooms

Number Of Ingredients 6

120 g garlic and cream cheese with herbs
12 medium mushroom caps, with stalks removed (I used swiss Brown)
garlic olive oil
salt and pepper
100 g prosciutto, grilled until crisp and broken into stips
chopped fresh chives (to garnish)

Steps:

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.

Nutrition Facts : Calories 4, Fat 0.1, Sodium 0.9, Carbohydrate 0.6, Fiber 0.2, Sugar 0.4, Protein 0.6

Feta-Stuffed Prosciutto Mushrooms image

Provided by Taste of Home

Categories Appetizers

Time 1h25m

Yield 1 dozen.

Number Of Ingredients 11

5 whole garlic bulbs
1/2 cup olive oil, divided
2 fresh rosemary sprigs
1-1/2 cups crumbled feta cheese
1 cup crushed garlic-flavored melba rounds
3 tablespoons lemon juice
4-1/2 teaspoons minced fresh rosemary
2 teaspoons grated lemon zest
12 baby portobello mushrooms
12 thin slices prosciutto or deli ham
3 tablespoons chicken broth

Steps:

Preheat oven to 425°. Remove papery outer skin from garlic bulbs (do not peel or separate cloves). Cut top off of each garlic bulb. Brush with 2 tablespoons oil. Top with rosemary sprigs; wrap in heavy-duty foil. Bake until softened, 30-35 minutes. Cool for 10 minutes., Reduce oven temperature to 400°. Squeeze softened garlic into a small bowl. Stir in the cheese, melba crumbs, 1/4 cup olive oil, lemon juice, minced rosemary and lemon zest., Remove stems from mushrooms (discard or save for another use)., Fold each prosciutto slice in half lengthwise; wrap around mushrooms and fill with cheese mixture. Place in a greased 13x9-in. baking pan; drizzle with remaining oil. Pour broth around mushrooms., Cover and bake 20-25 minutes or until heated through. Uncover; broil 3-4 in. from the heat until topping is golden brown, 2-3 minutes.

Nutrition Facts :