Tasty and creamy stuffed mushrooms that make a great appetizer or double the portion size and eat them as a meal. They can be made ahead to save you prep time the day you plan to serve them, and they’re perfectly keto too!
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 2 tablespoons Grated parmesan cheese
- 4 ounces, weight Cream cheese, softened
- 4 ounces, weight Mascarpone, softened
- 3 ounces, weight Prosciutto, finely chopped
- 1 tbsp Finely chopped fresh parsley
- ¼ teaspoons Salt, plus more to taste
- ¼ teaspoons Ground black pepper
- 1 tbsp Butter without salt
- 1 whole Finely chopped shallot (about 1/4 cup)
- 1 pound Button mushrooms, stems and gills removed
- 1 tbsp Olive oil
Preparation
Preheat the oven to 400ºF.
In a large bowl, cream Parmesan, cream cheese, mascarpone, prosciutto, parsley, salt and pepper until well combined.
Heat the butter in a small skillet over medium heat until just melted. Add shallot and sauté, stirring frequently, until translucent but not browned, about 2 minutes.
Transfer the hot shallots from the pan to the bowl with the cream cheese mixture and stir vigorously until smooth. Spoon the cream cheese filling into the mushrooms. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper so that the stuffed side is up. Drizzle with olive oil.
Bake mushrooms for 18 minutes or until cream cheese mixture begins to brown. Let cool for a minute or two before serving.
