I made this app for my supper club and it was the hit of the evening.  Kind of hard to go wrong here with prociutto, cream cheese and mushrooms…

3 (8-ounce) packages fresh baby bella mushrooms, wiped clean (There are 2 schools of thought here – the wipers and the washers. I personally think it’s gross NOT to wash things you buy from a store, so I dump mine in a sink of water and wash off all the mushroom dirt. THEN I dry them on paper towels. They’re absolutely fine once I’m ready to prepare them. But you can just wipe the dirt off if you prefer.)
2 TBSP butter
1 (5-ounce) package prosciutto, chopped
1/4 cup minced fresh chives
4 ounces cream cheese, softened
1 TBSP Dijon mustard
1/2 TBSP lemon zest
1/4 tsp dried tarragon
1/2 tsp ground black pepper

Preheat the oven to 350 degrees F. Remove the stems from the mushrooms. Finely chop enough mushroom stems to equal 1/3 cup. Discard the remaining mushroom stems.

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. Spoon the cream cheese mixture evenly into the mushroom caps; place on a rimmed baking sheet. Can bake immediately OR refrigerate up to 2 days until ready to heat.

Bake 20 minutes. Serve immediately.


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