Prosciutto and Parmesan Stuffed Mushrooms Recipe

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

This Prosciutto and Parmesan Stuffed Mushrooms' recipe is by Ruth Reichl and her cookbook, The Gourmet Cookbook. Ruth says, "You can put together all of the ingredients together and refrigerate them until you need to put them in the oven just before your event. This way they come out hot and mouth-watering just in time for your guests."

Prosciutto and Parmesan Stuffed Mushrooms

This delicious stuffed mushroom recipe and dinner menu were generously shared with my by Linda Sandberg of Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together. Check out A Night of Comfort (Updated Comfort Food Dinner) which includes this wonderful mushroom appetizer recipe.

Check out more delicious Appetizer Recipes and Mushroom Recipes for more great cooking ideas.

Follow What's Cooking America on Facebook

Prosciutto and Parmesan Stuffed Mushrooms Recipe:

Recipe Type: Appetizer, Mushrooms, Parmesan Cheese, Prosciutto
Yields: 10 servings
Prep time: 20 min


24 large (1 1/2 - to 2-inches wide) mushrooms, cleaned and stemmed
4 tablespoons olive oil, divided
1 large clove garlic, minced
1/2 cup finely-chopped onion
1/2 cup (3 ounces) finely-chopped Prosciutto di Parma/span>
1/4 cup fine dry bread crumbs
3 tablespoon minced fresh parsley leaves
3/4 cup finely-grated Parmesan Cheese (Parmigiano-Reggiano), divided
1 large egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper


Preheat oven to 400 degrees F. Place oven rack in middle of the oven. Lightly grease a shallow baking dish or baking sheet with sides (large enough to hold the mushroom caps in one layer).

To remove stems from mushrooms, hold each mushroom stem side up in the palm of one hand and use the other hand to push stem gently sideways until it pops out. If any stem remains in the cap, gently scoop it out with a small spoon. Trim off and discard bottoms of stems and then finely chop the stems.


mushrooms without stems and ready to stuff

chopped mushroom stems

In a large frying pan over medium heat, heat 2 tablespoon olive oil. Add chopped mushroom stems, garlic, and onion. Cook stirring, until the stems are very tender, approximately 8 minutes; remove from heat and transfer to a large bowl.

Add the prosciutto, bread crumbs, parsley, 1/2 cup parmesan cheese, egg, salt, and pepper; stir to combine well.

Spoon the filling among the mushroom caps, mounding it slightly. Arrange the stuffed mushroom in one layer on the prepared baking dish. Sprinkle mushrooms with remaining 1/4 cup Parmesan cheese and drizzle with the remaining 2 tablespoon olive oil.

Bake until the mushroom caps are tender, approximately 20 minutes. Remove from oven and serve immediately.

Makes 24 stuffed mushrooms.

Contact Linda Stradley - About Us - By Linda Stradley

What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy