Stuffed Mushrooms with Prosciuttini: Irresistible Bites!_5

These Stuffed Mushrooms with Prosciuttini are the perfect appetizer for any gathering, from casual get-togethers to elegant dinner parties. Tender button mushrooms are hollowed out and filled with a savory mixture of Italian prosciuttini, aromatic herbs, breadcrumbs, and cheese, then baked until golden and bubbling. Prosciuttini, a smaller and more intensely flavored cousin of prosciutto, adds a distinctive salty-sweet depth to this classic appetizer.

The combination of earthy mushrooms with the rich, umami-packed filling creates an irresistible bite-sized treat that will have your guests reaching for more. What makes these stuffed mushrooms special is the balance of textures—the tender mushroom caps provide a juicy base while the crispy, cheese-topped filling offers a satisfying contrast. The addition of herbs like parsley and basil brings freshness, while the garlic and shallots infuse the filling with aromatic depth.

These stuffed mushrooms are versatile enough to complement any menu and can be prepared ahead of time, making them perfect for entertaining. Whether served as a starter for an Italian-themed dinner, offered as a passed hors d’oeuvre at a cocktail party, or enjoyed as a savory snack during game day, these prosciuttini-stuffed mushrooms are sure to impress. The recipe is straightforward enough for novice cooks yet delivers a sophisticated flavor profile that will please even the most discerning palates.

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Timing

📌 Number of Servings: 6 (24 mushrooms)
⏳ Preparation Time: 20 minutes
🔥 Cooking Time: 25 minutes
Total Time: 45 minutes

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🥢 Ingredients :

✅  24 medium white button mushrooms (about 1½ pounds)

✅  3 tablespoons olive oil, divided

✅  1 small shallot, finely minced (about 2 tablespoons)

✅  2 garlic cloves, minced

✅  4 ounces prosciuttini, finely chopped

✅  ¼ cup fresh parsley, chopped

✅  2 tablespoons fresh basil, chopped

✅  ½ cup Italian seasoned breadcrumbs

✅  ¼ cup grated Parmesan cheese, with a little extra reserved for garnish

✅  3 tablespoons cream cheese, softened

✅  ¼ teaspoon black pepper

✅  ¼ teaspoon red pepper flakes (optional)

✅  2 tablespoons dry white wine

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👨‍🍳 Instructions :

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Clean mushrooms with a damp paper towel. Remove and finely chop the stems, setting the caps aside.
3. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add shallots and cook for 2 minutes until translucent.
4. Add garlic and chopped mushroom stems, cooking for another 3-4 minutes until moisture evaporates.
5. Add chopped prosciuttini and cook for 2 minutes until slightly crisp.
6. Take off the heat and pour into a mixing bowl. Let cool for 5 minutes.
7. To the bowl, add parsley, basil, breadcrumbs, Parmesan cheese, cream cheese, black pepper, red pepper flakes (if using), and white wine. Mix thoroughly until well combined.
8. Brush mushroom caps with remaining tablespoon of olive oil and arrange on the prepared baking sheet, hollow side up.
9. Fill each mushroom cap with the prosciuttini mixture, mounding slightly. Sprinkle with additional Parmesan cheese.
10. Bake for 20-25 minutes until mushrooms are tender and filling is golden brown.
11. Let cool for 5 minutes before serving.

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💡 TIPS :

• Select mushrooms that are similar in size for even cooking.
• If prosciuttini is unavailable, substitute with prosciutto or pancetta.
• For a lighter version, use part-skim ricotta instead of cream cheese.
• These can be assembled up to 24 hours in advance and refrigerated before baking.
• For extra flavor, drizzle with balsamic glaze before serving.

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📊Nutrition Information (per serving)

Note: Nutrition values are approximate and vary based on ingredients and portion sizes

Calories: 185

Total Fat: 12g

Saturated Fat: 3.5g

Cholesterol: 20mg

Sodium: 480mg

Total Carbohydrate: 11g

Dietary Fiber: 2g

Sugars: 2g

Protein: 10g

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❓ FAQ :

1. What is prosciuttini? Prosciuttini is a smaller, more intensely flavored version of prosciutto. It’s an Italian cured meat that’s salt-cured and air-dried, with a rich, savory flavor.
2. Is it possible to prep stuffed mushrooms in advance? Yes! You can prep them up to 24 hours early—just store them in the fridge until cooking time.. Keep them covered in the refrigerator and bake just before serving.
3. What can I substitute for prosciuttini if I can’t find it? Regular prosciutto, pancetta, or even bacon can be good substitutes, though each will provide a slightly different flavor profile.
4. Are these stuffed mushrooms gluten-free? Not as written, but you can easily substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
5. Can I freeze these stuffed mushrooms? While you can freeze them before baking, the texture of the mushrooms may change. It’s best to consume them fresh or refrigerate for up to 3 days.
6. What type of mushrooms work best for this recipe? White button mushrooms are ideal, but you can also use cremini (baby bella) mushrooms for a more earthy flavor.
7. What can I serve with stuffed mushrooms? These make an excellent appetizer on their own, but they pair well with antipasto platters, Italian main courses, or a simple green salad.
8. Can I make this recipe vegetarian? Yes, simply omit the prosciuttini and add extra cheese or even chopped olives for saltiness and flavor.
9. What wine pairs well with prosciuttini stuffed mushrooms? A medium-bodied Italian white wine like Pinot Grigio or Vermentino complements these stuffed mushrooms beautifully.
10. How do I know when the stuffed mushrooms are done? The mushrooms should be tender and the filling golden brown on top. If you insert a knife into a mushroom, it should go in easily.

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