I love a good, quick hors d’oeuvres, and these cheesy prosciutto and garlic stuffed mushrooms really fit the bill! They are super simple to cook and really easy to eat – a perfect winning combo in my book!
Stuffed mushrooms are one of those finger foods that looks deceptively complex, when they are actually super simple. All you have to do is taking some sort of delicious semi-solid mixture and stuff it into mushrooms. Even better is that a lot of the larger chain grocery stores now carry large mushrooms specifically for stuffing. For example, I found “stuffing mushrooms” at my local Meijer. They are regular white mushrooms, but I think they hand pick out the larger ones that are easier to stuff, making your job even easier!
For these mushrooms, I really wanted the garlic flavor to stand out. Roasting garlic in the oven is a simple way to maximize the garlic flavor in your dish with minimal work. The garlic is then finely chopped and added to a mixture of chopped mushroom stems, prosciutto, breadcrumbs, and cheese.
The stuffing mushrooms are fairly easy to fill. Then they go for a journey into the oven for about 35-40 minutes, just enough time to run upstairs and throw on a nice outfit and some makeup before your dinner guests arrive!
For a bit of extra decadence, drizzle a little balsamic vinegar or balsamic glaze on top of each mushroom before serving. (This seems to be a recurring theme on my blog…)
- 4 large garlic cloves, peeled and lightly smashed
- 4 tbsp. olive oil, divided
- 12-14 large white stuffing mushrooms
- 1 tbsp. butter
- 3 oz. thinly sliced prosciutto, finely chopped
- ¼ cup white wine
- ½ cup Italian seasoned breadcrumbs
- ½ cup Parmesan cheese, grated
- ½ cup Asiago cheese, grated
- 2 tbsp. parsley, finely chopped
- Nonstick cooking spray
- Olive oil
- Kosher salt
- Black pepper
- Balsamic vinegar glaze
- Preheat oven to 400 degrees Fahrenheit. To a small baking dish, add garlic cloves and 3 tablespoons olive oil. Cover dish with tin foil and roast in oven for 20 minutes. Remove from oven and allow garlic to cool slightly.
- Turn oven down to 375 degrees Fahrenheit. While garlic is cooling, remove the stems from the mushrooms. Finely dice half of the mushroom stems.
- In a large nonstick skillet, melt butter and olive oil over medium heat. Add diced mushroom stems and prosciutto. Sauté until mushrooms are browned and the mixture is dry, approximately 5-6 minutes. Add white wine and use a wooden spoon to scrape up the brown bits from the bottom of the pan. Cook for 2-3 minutes, until almost all of the wine has evaporated. Remove mixture from heat and allow to cool slightly.
- While mixture is cooling, finely chop roasted garlic.
- When mixture has cooled, add breadcrumbs, Parmesan, Asiago, parsley, and roasted garlic. Mix until combined.
- Coat a large baking sheet with nonstick cooking spray. Place mushroom caps in a single layer on the baking sheet with the rounded cap side down. Spoon mushroom and prosciutto mixture into each cap. When all caps are filled, drizzle with olive oil and season with salt and black pepper. Bake in preheated oven until golden brown, about 35-40 minutes.
- For serving, drizzle with balsamic glaze, if desired. Enjoy!