Prosciutto Stuffed Mushrooms

Prosciutto Stuffed Mushrooms recipe, panko crumbs, vermouth, green onion, sage, thyme, cheese, Jarlsburg

Prosciutto Stuffed Mushrooms

This simple, flavorful recipe for Prosciutto Stuffed Mushrooms makes a gorgeous party tray, excellent snacks (hot or cold) or a great side dish for grilled meats. Get ready to please the mushroom lover in your life. 

Several months ago I was tasked with bringing an appetizer to a party. I scanned the refrigerator for ingredients and came up with these mushrooms. While I wrote the recipe down as I was making them (I always do this), I didn’t photograph them for a post.

So, this weekend, I made them again so I could share them with you. They are really great and I hope you will give them a try!

P~

Prosciutto Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
This simple, flavorful recipe for Prosciutto Stuffed Mushrooms makes a gorgeous party tray, excellent snacks (hot or cold) or a great side dish.
Author:
Recipe type: Appetizer
Serves: 15-25
Ingredients
  • 15 extra-large mushrooms with stems (or 25 large mushrooms with stems), brushed clean, stems removed, chopped and set aside (about 2 cups chopped stems)
  • 2 tablespoons butter, plus 2 tablespoons butter for the baking sheet/dish
  • ½ cup diced green onion
  • ½ cup diced prosciutto
  • 2 tablespoons extra dry vermouth
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon ground sage
  • ¼ teaspoon kosher salt
  • pinch red pepper flakes
  • ¾ cup Panko crumbs
  • ¾ cup grated Jarlsberg cheese (or cheese of your choice - Gruyere or Swiss work well too)
Instructions
  1. Preheat the oven to 425°F.
  2. Prepare a baking sheet or pan by rubbing it with butter.
  3. Place the cleaned mushrooms, with the stems removed, on the baking sheet.
  4. In a large skillet, over medium heat, add the butter and allow to melt.
  5. Add the chopped mushrooms stems to the skillet and saute until they begin to soften (about 5 minutes).
  6. Add the green onions and prosciutto to the mushroom mixture and continue to cook for about 4 minutes.
  7. Add the vermouth and cook for another 2 minutes.
  8. Add the thyme, sage, salt and red pepper flakes and stir to combine.
  9. Remove from heat and add the Panko crumbs and cheese and stir to combine.
  10. Using a spoon, scoop the mixture into the mushroom caps, piling the mixture into a rounded heap.
  11. Once all the mixture is distributed among the mushrooms, place the baking sheet into the preheated oven and bake for 20-25 minutes, or until golden brown and bubbling.
  12. Remove from the oven and serve.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Appetizers, Living in Elegant Simplicity, Saucy Southerner Recipes, Snacks. Bookmark the permalink.

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