PROSCIUTTO-STUFFED MUSHROOMS
Prosciutto and oregano give these stuffed mushrooms a bit of an Italian twist. To make them ahead, cover with plastic wrap and refrigerate until ready to bake.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 appetizers.
Number Of Ingredients 12
Steps:
- Remove stems from mushrooms; finely chop stems. Drizzle caps with 2 tablespoons oil; set aside. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender. , Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps., Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.
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Afred Okafor
[email protected]I'm not sure what went wrong, but my mushrooms came out soggy. I think I might have used too much butter.
Lhuentse monk བདེ་ཆེན་རང་གྲོལ།
[email protected]I'm allergic to mushrooms, so I can't eat these. But they look delicious!
Marco Ramirez
[email protected]These mushrooms were just okay. I think they needed more seasoning.
Everett Japhet
[email protected]I followed the recipe, but my mushrooms didn't turn out as good as the ones in the picture. I think I overcooked them.
Tina Ashworth
[email protected]These mushrooms were a little too salty for my taste. I think I'll use less prosciutto next time.
chrisplays
[email protected]I'm not a huge fan of mushrooms, but I loved these! The prosciutto and cheese filling was so flavorful, and the mushrooms were cooked perfectly.
Liza Dawson
[email protected]These prosciutto-stuffed mushrooms are the perfect appetizer for any party. They're easy to make ahead of time, and they always disappear quickly.
Ricki Collard
[email protected]I made these mushrooms for dinner last night, and they were delicious! I used a mixture of white and cremini mushrooms, and I added a little bit of garlic to the filling. They were perfect!
dang nerd
[email protected]I followed the recipe exactly, and the mushrooms turned out perfectly. They were cooked through but still had a little bit of a bite to them. The filling was flavorful and cheesy.
Oleg Shibanov
[email protected]I've made these mushrooms several times now, and they're always a crowd-pleaser. The combination of prosciutto, cheese, and mushrooms is perfect.
Oluwaseyi Queen
[email protected]These prosciutto-stuffed mushrooms were a hit at my last party! They were easy to make and so delicious.