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Prosciutto-Stuffed Mushrooms

Source of Recipe


Paula Deen



List of Ingredients



• 3 (8-ounce) packages baby bella mushrooms, wiped clean
  
• 2 Tbsp butter
  
• 1 (5-ounce) package prosciutto, chopped
  
• ¼ cup minced fresh chives
  
• 4 ounces cream cheese, softened
  
• 1 Tbsp Dijon mustard
  
• ½ Tbsp lemon zest
  
• ¼ tsp dried tarragon
  
• ½ tsp ground black pepper
  






Instructions



1. Preheat the oven to 350° F.
   Remove the stems from the mushrooms. Finely chop enough mushroom stems to equal 1/3 cup. Discard the remaining mushroom stems.
   
   
2. In a large skillet, melt the butter over medium heat. Add the prosciutto, chives, and chopped mushroom stems. Cook, stirring frequently, until the prosciutto is crisp and the stems are tender, about 6 minutes. Reduce the heat to low. Add the cream cheese, mustard, lemon zest, tarragon and pepper, stirring until the mixture is combined. Remove from the heat.
   
   
3. Spoon the cream cheese mixture evenly into the mushroom caps; place on a rimmed baking sheet. Bake 20 minutes. Serve immediately. (Mushrooms can be stuffed 2 days ahead. Cover and refrigerate.)
   
   Makes 3 dozen mushrooms.