Cream Cheese and Prosciutto Mushrooms
Submitted by: Kitchen Goddess
These appetizer mushrooms caps are stuffed with a cream cheese and prosciutto filling. Bake to heat through and toast the cheese and serve hot.
Ingredients
- 1 tablespoon butter
- 1 shallot, finely minced
- 1/4 cup chopped fresh parsley
- 2 (8-oz) pkgs. cream cheese, softened
- 8 slices prosciutto, finely chopped
- salt and pepper to taste
- 24 medium to large mushroom caps, cleaned
- 1/4 cup grated Parmesan cheese
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Method
Preheat oven to 350 degrees F. Melt the butter in a saucepan and saute the shallot until soft. Put the shallot in a mixing bowl and stir in parsley, cream cheese, prosciutto, salt and pepper. Set the mushroom caps on a baking sheet and fill each with the cheese mixture. Sprinkle with Parmesan cheese and bake just until heated through, about 20 minutes. Serve immediately.
Notes:
Number of Servings: 24 appetizers
Submitted by: Kitchen Goddess ( See all of Kitchen Goddess Recipes )
