Appetizers – Stuffed Mushrooms With Prosciutto
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These delicious garlic mushrooms can be easily prepared in advance and be ready to go into the oven when guests arrive. Use fresh breadcrumbs or Panko breadcrumbs to give the filling a fluffy, light texture. To serve, add a sliver of prosciutto on top with a garnish of fresh parsley. |
Stuffed Mushroom with Prosciutto Ingredients
- 8 bella cap mushrooms
- 6 tablespoons of unsalted butter
- 1 onion, chopped
- 1 garlic clove, crushed
- 3/4 cup fresh breadcrumbs
- 1 egg
- 5 tablespoon fresh parsley
- 1 tablespoon fresh thyme
- salt
- ground pepper
- 4 ounces prosciutto, thinly sliced
- fresh parsley
Temperature
- Oven: 375 degrees F.
Stuffed Mushroom With Prosciutto Directions
Step 1. Rinse and dry the Bella mushrooms.
Step 2. Preheat the oven to 190 C or 375 F. Carefully break off the stems of the field mushrooms, without damaging the caps. Set the caps aside. Finely chop the stems. Melt half the butter in a large pan. Add the onion and cook over a low heat, stirring occasionally until softened but not colored. Add garlic and chopped mushroom stems to the pan and cook, stirring occasionally for couple of minutes.
Step 4. Arrange mushroom caps on baking sheet and spoon in the filling.
Step 5. Melt the remaining butter in a small pan and brush over the mushroom caps. Bake for 20-25 minutes until they are browned and tender.
Top each mushroom with a slice of prosciutto, garnish with parsley and serve immediately.
Other Appetizer Party Recipes
- Chicken Wings
- Grilled Asparagus with Bacon
- Stuffed Garlic Mushrooms with Prosciutto
- Scallops and Mussels Kabobs
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