I just love these prosciutto stuffed mushrooms. They are so savory and creamy and to be honest, every time I make them, I just have them for my whole meal!
These stuffed mushrooms make a great appetizer, too. 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 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 because they are relatively easy to get, 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!
Serve these at your next dinner party, and your keto-dieting friends will love you forever.
and Macros Per Serving:
Total Time: 50 Minutes
(Prep: 30 Minutes / Cook: 20 Minutes)
1 lb. button mushrooms, stems and gills removed
2 tablespoons shredded parmesan cheese
4 oz. cream cheese, softened
4 oz. mascarpone, softened
3 oz. prosciutto, finely chopped
1 tablespoon finely chopped fresh parsley
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1 shallot, finely chopped (about 1/4 cup)
1 tablespoon olive oil
1. Preheat oven to 400 degrees F.
2. In a large bowl, cream together the cream cheese, mascarpone, prosciutto, parsley, salt and pepper until well combined.
3. 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.
4. Transfer the hot shallots from the skillet to the bowl with the cream cheese mixture and stir vigorously until smooth.
5. 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.
6. Bake mushrooms for 18 minutes, or until the cream cheese mixture begins to brown. Cool for a minute or two before serving.
Removing the stems and gills from button mushrooms can be time consuming, so if you are preparing this appetizer for a party, you can do this part a day ahead of time. After rinsing and patting dry, use a paring knife to carefully cut around the stem. Grab hold of it with your thumb and forefinger while holding the mushroom cap with your other hand, and carefully jiggle and pull until the stem breaks free. If they split before they come out, use a teaspoon to gently pry them out, but be careful not to break the cap. Use the same teaspoon to carefully scrape out most of the gills to make room for the stuffing. (I save the mushroom stems for later use; they make a great flavoring for homemade chicken or vegetable stock!)