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Prosciutto Stuffed Mushrooms

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  • 3 8oz. pkgs of large button mushroom

  • 2 oz. or 2 sheets of prosciutto (diced)

  • 6-8 oz. diced yellow onion

  • 6 oz. lightly packed spinach (chopped)

  • 4-6 oz. parmesan

  • Salt and pepper

  • 2 tsp. fresh chopped garlic

  • 2 tsp. vinegar

  • 4 oz. Hollandaise Bread Crumbs to top mushrooms

  • 8 oz. cream cheese

  • 2 oz. butter


Heat butter in pot on medium heat. Separate stem from top of mushrooms (dice stems, save tops for stuffing). Cook about 8-10 minutes, stirring occasionally. Add garlic, cook for 2-3 minutes. Shut off heat, chill. Add spinach, cream cheese, prosciutto, vinegar and parmesan. Fold together with hands (use gloves, it's easier). Stuff mushrooms, top with bread crumbs, parmesan and a little melted butter.


Bake 400 degrees for 20-30 minutes or until golden brown and soft. Serve with hollandaise drizzled on top. Enjoy!

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