Is there anything in life you’d really really love to learn how to do? Create the ultimate smokey eye? Make a gorgeous layer cake? Learn how to play an instrument? I’d really like to learn Spanish. Well, re-learn really. I took four years of Spanish in high school and was practically fluent by the end of it. After that I never really used it and I’ve forgotten so much of it. It’s such a shame. I think it would be fairly easy for me to re-learn everything but I’m not sure how to go about doing it. My dad is Dominican and he speaks Spanish, as does his family but I only see them once a week at most so it’s not really enough Spanish practice. Maybe if I saved my money for a trip to the D.R. it would be motivation to relearn my Spanish. I also regret quitting orchestra in high school. I played violin and occasionally I wish I had never given it up because it can be such a great creative and emotional release to play an instrument. That’s an expensive hobby, though.
Do you play any instruments or speak any other languages? What skills or knowledge would you love to acquire if you could? If it’s something related to cooking or baking, let me know! I can try to create a tutorial post or video for you.
Making stuffed mushrooms luckily doesn’t require much skill or culinary know how. This recipe is pretty straightforward and simple and best of all – it’s absolutely scrumptious. Make it for your next gathering and your friends and family will love them.
Taste: Savory, earthy, slightly salty, and just bursting with those Italian flavors you know and love.
Texture: The mushrooms become tender but meaty while the filling is chunky and cheesy.
Ease: Very easy. If you’d like to make these ahead of time I would assemble the stuffed mushrooms then refrigerate until ready to bake, adding on a couple of minutes to the baking time if baking straight from the fridge.
Appearance: Cute and totally mouth pop-able.
Pros: Fabulous appetizer that everyone will love.
Would I make this again? Yes! There are so many variations on the flavors too. If you wanted more of an American flavor profile try using bacon and cheddar instead.
Prosciutto and Parmesan Stuffed Mushrooms
Yield: 24 mushrooms
24 large white button mushrooms
4 tablespoons extra virgin olive oil, divided
2 cloves garlic, minced
1/4 cup finely chopped onion
8 thin slices prosciutto, chopped
1/4 cup plain breadcrumbs
2 tablespoons minced Italian flat-leaf parsley
1/2 cup finely grated Parmigiano-Reggiano
2 large eggs, beaten
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat the oven to 400˚F. Line a large baking sheet with parchment paper.
Remove the stems from mushrooms. Discard the tips of stems, then chop the remaining stems.
Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Add the chopped mushroom stems, garlic, and onion. Stirring often, sauté until the mushroom stems are tender, about 7 minutes. Transfer to a medium bowl. Add the prosciutto, breadcrumbs, parsley, 1/4 cup of the Parmigiano, egg, salt and pepper. Mix well to combine.
Divide the filling among the mushroom caps, heaping slightly. Arrange the mushrooms in one layer on the baking sheet. Sprinkle the stuffed mushrooms with the remaining cheese and drizzle with the remaining 2 tablespoons of olive oil. Bake until tender, about 20 to 25 minutes.