Prepare mushrooms: Pluck stems away from mushroom caps. Finely chop stems, about 3/4 of a cup, and reserve. Clean caps by wiping them gently with a dampened paper towel. Place caps into a medium-sized bowl, drizzle with extra virgin olive oil and sprinkle of kosher salt and black pepper. Toss gently to coat and set aside.
Prepare stuffing: Melt butter in a medium-sized skillet over moderate heat. Add shallots, garlic and prosciutto and cook until onions and garlic are softened, about 3 minutes. Add chopped stems, oregano and chopped parsley. Toss and cook until pan goes dry, about 1 minute more. Remove from heat and cool.
Preheat oven to 450°F.
Stuff mushrooms: Transfer cooled mixture to a medium sized bowl. Add egg, beef stock, panko and Parmesan. Stir gently until combined. Stuff caps in two steps, adding enough stuffing to fill cap then a bit more to create a dome on top. Place stuffed mushrooms onto a parchment-lined baking sheet. Bake immediately or cover and refrigerate or freeze.
Bake: Transfer to oven and bake for 15 minutes or until mushroom caps are a rich golden colour. If baking from frozen, increase bake time to 20 minutes.
Present on an hors d’œuvres plate with a sprinkle of freshly chopped parsley.
Stuffed Mushrooms with prosciutto and Parmesan
Ingredients
24 medium-sized cremini mushrooms
2 tablespoons butter
3 small shallots, finely diced
1 garlic clove
¼ cup prosciutto, minced
1 teaspoon dried oregano
2 tablespoons flat-leaf parsley, finely chopped
1 egg, lightly beaten
½ cup beef stock
1 cup panko crumbs
¼ cup grated Parmesan cheese
drizzle extra virgin olive oil
kosher salt
black pepper
Directions
Prepare mushrooms: Pluck stems away from mushroom caps. Finely chop stems, about 3/4 of a cup, and reserve. Clean caps by wiping them gently with a dampened paper towel. Place caps into a medium-sized bowl, drizzle with extra virgin olive oil and sprinkle of kosher salt and black pepper. Toss gently to coat and set aside.
Prepare stuffing: Melt butter in a medium-sized skillet over moderate heat. Add shallots, garlic and prosciutto and cook until onions and garlic are softened, about 3 minutes. Add chopped stems, oregano and chopped parsley. Toss and cook until pan goes dry, about 1 minute more. Remove from heat and cool.
Preheat oven to 450°F.
Stuff mushrooms: Transfer cooled mixture to a medium sized bowl. Add egg, beef stock, panko and Parmesan. Stir gently until combined. Stuff caps in two steps, adding enough stuffing to fill cap then a bit more to create a dome on top. Place stuffed mushrooms onto a parchment-lined baking sheet. Bake immediately or cover and refrigerate or freeze.
Bake: Transfer to oven and bake for 15 minutes or until mushroom caps are a rich golden colour. If baking from frozen, increase bake time to 20 minutes.
Present on an hors d’œuvres plate with a sprinkle of freshly chopped parsley.
Stuffed Mushrooms with prosciutto and Parmesan
4.8 / 5. 4
Cremini mushroom caps baked with a flavourful prosciutto, Parmesan and panko stuffing…
Party snacks just got an upgrade thanks to these STUFFED MUSHROOMS WITH PROSCIUTTO AND PARMESAN.
We’re confident you’ll enjoy the latest addition to our favourite PARTY SNACKS COLLECTION. The most important takeaway about our STUFFED MUSHROOMS WITH PROSCIUTTO AND PARMESAN? They are extremely delicious. Everyone we’ve served them to gives them a resounding five stars and two thumbs up.
Here are a few more reasons to make them:
Preparing the mushrooms and stuffing is easy.
You can make them in advance of your party and then just pop them in the oven when guests arrive.
They take only 15 minutes to bake.
One final bonus of this homemade appetizer recipe is that you can freeze the mushroom caps after filling them. Then when it’s time to party, just bake them off from frozen, for 20 minutes for best results.
Before I share tips on this hors d’oeuvres recipe, please remember to PIN it on a favourite PINTEREST board. You can also SHARE it with friends on your favourite socials like FACEBOOK and INSTAGRAM. Don’t forget to tag #weekendatthecottage whenever you post pics of your weekend get-togethers. We love seeing all the delicious food you’re making. Thanks!
Ready to party? Let’s make STUFFED MUSHROOMS WITH PROSCIUTTO AND PARMESAN.
It’ll be easy to gather the ingredients for this recipe.
INGREDIENTS
Everything about the ingredients needed to make our stuffed mushrooms go to their delicious flavour. We expect you’ll have no trouble finding the basics like garlic, shallots, parsley, beef stock and seasoning. When it comes to cheese, prosciutto and panko, we suggest looking for premium varieties. You’ll see how aged cheese and cured meat plus a crunchy, almost buttery-flavoured panko will add way more flavour.
Cremini mushrooms work best in this recipe.
CREMINI MUSHROOMS
Although we could have mentioned the mushrooms in the list above, we decided to give them their own blurb. Picking the right fresh mushrooms for this recipe is important. We tested it with different varieties – button mushrooms were too bland, portobello were too big, and the texture of shiitake was too tough, but cremini mushrooms were just right! They provide lots of flavour, and are firm enough to stuff and hold their shape when baked. To learn more about mushrooms please visit our friends at MUSHROOMS CANADA. Please also watch the VIDEO attached to this recipe where we show you the best way to clean mushrooms.
All of these ingredients are sauteed before being added to the stuffing mixture.
SAUTÉE
Making the stuffing involves two steps, the first being a quick sauté of some of the ingredients. We sautéed on the stovetop using a medium-sized skillet. It’s easy enough; melt the butter, add the shallots and garlic, followed by the chopped prosciutto, seasoning and chopped parsley (we used flat-leaf AKA Italian). One thing to note is adding ¾ cup of finely chopped mushroom stems. We love that the recipe puts everything to good use.
Almost ready to stuff.
STUFFING
The second step of crafting the stuffing involves stirring everything together in a medium-sized mixing bowl. Stir gently to combine the cooled sauté mix with the grated Parmesan, beef broth, egg, and panko while keeping it light and fluffy.
Mix the stuffing together gently; it needs to be light and fluffy.
Stuffing the mushroom caps is simple. Start by completely filling the cap itself, then add a tiny bit more of the stuffing to create a little dome of deliciousness on each. Use a small spoon, tablespoon or bouillon spoon for best results.
A tray of party snacks ready for the oven.
OVEN BAKE
As mentioned, you can prepare the STUFFED MUSHROOMS WITH PROSCIUTTO AND PARMESAN well in advance of your party; either cover and refrigerate them until your guests arrive, or freeze them raw to be baked and enjoyed at a later date. Once the party’s starting, simply place the frozen stuffed mushrooms onto a parchment-lined baking tray and bake in the oven for 15 minutes, 20 minutes, from frozen. So easy!
These stuffed mushrooms pair perfectly with wine and cocktails.
HOW TO SERVE
Thankfully, serving this popular party snack recipe is as easy as making it. We suggest transferring them to a favourite hors d’oeuvre tray or platter, then sprinkling them with nothing more than chopped parsley. Done! If you’re looking to pair it with a grown-up beverage, consider offering something like our TANQUERAY MALACCA COCKTAIL or FLOR DE SEVILLA SPRITZ. This mushroom dish also pairs well with our MULLED WINE PUNCH.
Ready to be enjoyed.
STUFFED MUSHROOMS WITH PROSCIUTTO AND PARMESAN are a party favourite!
Prepare mushrooms: Pluck stems away from mushroom caps. Finely chop stems, about 3/4 of a cup, and reserve. Clean caps by wiping them gently with a dampened paper towel. Place caps into a medium-sized bowl, drizzle with extra virgin olive oil and sprinkle of kosher salt and black pepper. Toss gently to coat and set aside.
Prepare stuffing: Melt butter in a medium-sized skillet over moderate heat. Add shallots, garlic and prosciutto and cook until onions and garlic are softened, about 3 minutes. Add chopped stems, oregano and chopped parsley. Toss and cook until pan goes dry, about 1 minute more. Remove from heat and cool.
Preheat oven to 450°F.
Stuff mushrooms: Transfer cooled mixture to a medium sized bowl. Add egg, beef stock, panko and Parmesan. Stir gently until combined. Stuff caps in two steps, adding enough stuffing to fill cap then a bit more to create a dome on top. Place stuffed mushrooms onto a parchment-lined baking sheet. Bake immediately or cover and refrigerate or freeze.
Bake: Transfer to oven and bake for 15 minutes or until mushroom caps are a rich golden colour. If baking from frozen, increase bake time to 20 minutes.
Present on an hors d’œuvres plate with a sprinkle of freshly chopped parsley.
