Stuffed Mushrooms with Cream Cheese, mozzarella and Prosciutto

30 min

2 servings

These mushrooms stuffed with a cheesy mixture of Mozzarella, cream cheese, salty Prosciutto and pine nuts are perfect as a delicious appetiser or a main course if large cremini or portobello mushrooms are used!

Feel free to improvise with the filling. You can easily replace chopped prosciutto with crab or chopped shrimp.

Servings: 2

Ingredients

• Mushrooms: 5 large Cremini mushrooms (about 8 oz total)
• Cream Cheese: 100 g (3.5 oz or about ½ cup)
• Pine Nuts: 1 tbsp, toasted
• Prosciutto: 50 g (1.8 oz or about 3 thin slices)
• Mozzarella Cheese: 70 g (2.5 oz or about ¾ cup), grated
• Spinach: 20 g (0.7 oz or about ¼ cup), chopped
• Parmesan Cheese: 2 tosp (about 10 g or 0.35 oz), grated

Cooking Instructions

Preheat your oven to 350F/180C. Toast pine nuts in a dry pan over medium heat for 2 minutes until golden and fragrant. Set aside. To clean the mushrooms brush them with paper towel to remove any bits of dirt, then pull out the stems.

In a small bowl mix cream cheese, chopped prosciutto, fresh grated parmesan cheese, half of the pine nuts and chopped spinach. Stuff the mushrooms and sprinkle with additional grated parmesan cheese. Bake in the preheated oven for 20 minutes or until the top of the filling is golden.

Sprinkle with reserved toasted pine nuts before serving.

Chef's Note

Enjoy!