Paul and I went to a sweet baby shower for some friends of ours. It was a time to help the parents-to-be celebrate the upcoming birth of their son. Such a sweet and happy occasion! The party was fun, festive and boy was there a spread of food fit for a hungry crowd! If you know me, you know I love trying new tastes, textures and flavors, so naturally I filled my plate to the brim trying a sampling of everything. Yes, I probably over did it, but I just can’t help myself! One of the appetizers served was stuffed mushrooms. Oh, I love me some stuffed mushrooms, and those did not disappoint! (Even had seconds!)
Since the shower was catered, it’s not appropriate for me to ask for the recipe. However, I couldn’t stop thinking about them. Well, here I go on a mission, looking for a good recipe. I already had a few thoughts about what I wanted to put in the stuffing, just wasn’t sure of ratios. After looking at a few recipes, here’s my new hybrid version!
Of course I needed some taste testers, so I prepared these for some friends along with Chicken Concetta over spaghetti with Homemade Marinara Sauce, Chopped Kale Salad and a Flourless Chocolate Cake. Fun times! Recipes to follow, so come back in the next few days for those!
Here’s how I make it.
Prosciutto Stuffed Mushrooms
What I like to do first is, wipe the whole mushrooms with a lightly damp paper towel to remove any dirt residue.
Then hold the cap of the mushroom securely in one hand and with the fingers on the other hand, hold the stem and bend/twist it until it pops out. Save the stems for the stuffing.
Lay the caps in a lightly greased 9×13 baking dish in a single layer.
Finely chop the reserved stems. These mushrooms were rather large and I had about 1 1/2 cups of chopped stems. This will vary depending on the size of the mushrooms, but this measurement isn’t crucial.
In a large skillet over medium heat, add the oil followed by the chopped mushroom stems and onion. Saute’ until they become tender and the onions are translucent. About 5-8 minutes.
Add the chopped prosciutto with the garlic and stir over medium heat.
Cook for about 3-4 minutes, stirring steadily so they don’t burn. Remove from heat and let cool about 10 minutes.
Add the Italian bread crumbs, Parmesan cheese, salt, pepper and lightly beaten eggs. Stir well. Just hand me a spoon! This alone is DELICIOUS!!
With a small spoon, fill each mushroom cap with this savory, top of the world stuffing! Make sure to get all inside each mushroom cap, then heap it on top.
Place them back in your lightly greased 9×13 baking dish. Sprinkle each mushroom with Parmesan cheese and drizzle a little extra virgin olive oil across the top.
Bake in a preheated 400 degree oven for 20-25 minutes. The time will depend on how large the mushrooms are, so just eyeball it.
My pack of whole mushrooms had about 18 large pieces. For the four of us, all were eaten but two. We put them in the fridge and I heated those in the microwave the next day for lunch, and I’m telling you…. Every bit as good as when they came out of the oven!
TIP: You can assemble the mushrooms a day ahead, cover and refrigerate. Then take them out of the fridge 30 minutes before time to bake. These are the things that make entertaining less stressful!
As I post the recipes for the rest of this dinner, I’ll come back and add a link!
I will certainly be making these again! And again, and again…. Just saying…
Here’s the printer friendly recipe.