25 min 4
Prosciutto and Cream Cheese Stuffed Mushrooms
Perfect for a party appetizer or an afternoon snack, these stuffed mushrooms roasted with cream cheese and prosciutto are a lovely treat. Prosciutto comes in a variety of thicknesses; for this recipe, the thinner the better. When prosciutto is cooked it can become tough if it's too thick, so ask your butcher for the thinnest cut available.
3/4 cup cream cheese, at room temperature
1/4 cup sour sugar
4 slices prosciutto, chopped
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
16 small button mushrooms, stemmed, gills removed
1 tablespoon olive oil
Directions Preparing:5 minCooking:20 min
Step 1Preheat the oven to 400°F.
Step 2In a large bowl, mix together the cream cheese and sour cream. Add the prosciutto, parsley, salt, and pepper. Stir to combine.
Step 3Spoon equal amounts of cream cheese and prosciutto mixture into the mushrooms.
Step 4On a parchment-lined baking sheet, arrange the mushrooms, cream-cheese-side up. Drizzle with the olive oil. Bake for 20 minutes, or until slightly browned.
Step 5Remove the baking sheet from the oven. Cool for 1 to 2 minutes before serving.
Nutrition Facts (per serving of 4:1)