French Onion and Prosciutto Stuffed Mushrooms Recipe

Yields: About 20-24 stuffed mushrooms
Prep time: 20 minutes
Cook time: 25 – 30 minutes

Ingredients

Mushrooms

  • 20-24 large white button or baby portobello mushrooms. Choose ones with nice, open caps for easier stuffing.

Filling

  • 1 tablespoon olive oil
  • 1 large sweet onion, finely chopped
  • 1/2 cup beef broth (vegetable broth works for a vegetarian option)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 8 ounces cream cheese, softened
  • 1/2 teaspoon garlic powder
  • 4 ounces prosciutto, finely chopped
  • Salt and pepper to taste

Topping

  • 1/2 cup freshly grated Parmesan cheese

Equipment

  • Large skillet
  • Medium bowl
  • Baking sheet
  • Parchment paper (optional)

Instructions

1. Clean and prep the mushrooms

  • Gently remove the stems from the mushrooms.
  • With a spoon, lightly scrape the gills from the underside of the mushroom caps, if desired.

2. Make the French onion filling

  • Heat the olive oil in a large skillet over medium heat. Add the chopped onion, and cook until softened and starting to caramelize, about 10-12 minutes.
  • Add the beef broth, Worcestershire sauce, sugar, thyme, and bay leaf.
  • Bring to a simmer, then reduce heat and let cook until the liquid is reduced and the onions are deeply caramelized (around 10 more minutes). Remove the bay leaf and let the mixture cool slightly.

3. Prepare the stuffing

  • In a medium bowl, combine the softened cream cheese, garlic powder, chopped prosciutto, and the cooled caramelized onion mixture.
  • Season generously with salt and pepper.

4. Preheat oven

  • Preheat your oven to 400°F (200°C).
  • Line a baking sheet with parchment paper for easier cleanup, if desired.

5. Stuff the mushrooms

  • Generously fill each mushroom cap with the cream cheese and prosciutto mixture.

6. Top and bake

  • Sprinkle the stuffed mushrooms with the Parmesan cheese.
  • Bake for 25-30 minutes, or until the mushrooms are tender and the cheese is golden brown and bubbly.

7. Serve and enjoy

  • Let the mushrooms cool slightly before serving.
  • They make a delicious appetizer or side dish.

Tips

Vegetarian option: Omit the prosciutto and use vegetable broth for a vegetarian twist.

Make ahead: Assemble the stuffed mushrooms in advance and store them covered in the refrigerator until ready to bake. Add a few minutes of additional cooking time if baking from cold.

More cheese: For an extra cheesy touch, add some shredded Gruyere to the topping along with the Parmesan.

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