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      Prosciutto Stuffed Mushrooms

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      21286295_BG1.jpg








      • 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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