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Prosciutto-Stuffed Mushrooms

Total Time

Prep: 25 min. Bake: 15 min.

Makes

16 appetizers

Prosciutto and oregano give these stuffed mushrooms a bit of an Italian twist. To make them ahead, cover with plastic wrap and refrigerate until ready to bake.
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Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.

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