Prosciutto and Parmesan Stuffed Mushrooms
Wine Recommendation
Sterling Vintner's Collection Cabernet Sauvignon
Ingredients
- 2 Tbsp butter
- 1 (4-oz) pkg sliced prosciutto, diced
- 1 shallot, minced
- 1 (8-oz) block cream cheese, softened
- 1 cup shredded Parmesan cheese
- 3 (8-oz) pkg whole mushrooms, stems removed
- ½ cup panko breadcrumbs
- 2 cloves garlic, minced
- 2 Tbsp olive oil
Instructions
- Preheat oven to 400°F. Melt butter in a large skillet over medium-high heat. Add diced prosciutto and shallot; cook until prosciutto is crisp. Add cream cheese, stirring until blended. Stir in Parmesan.
- Spoon cheese mixture into mushroom caps. Place on a lightly greased rimmed baking sheet. Bake 15 to 20 minutes or until mushrooms are tender.
- Meanwhile, cook breadcrumbs and garlic in hot oil in a small skillet over medium-high heat until golden brown. Sprinkle breadcrumb mixture over hot mushrooms.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
227
|
227
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 12 | 12 |
| Carb (g) | 7 | 7 |
| Fiber (g) | 1 | 1 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 0 | 0 |
