Baked Mushrooms With Prosciutto Recipes

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TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO



Twice-Baked Potatoes with Mushrooms and Prosciutto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h2m

Yield 4 to 6 servings

Number Of Ingredients 12

4 russet potatoes
3 tablespoons extra-virgin olive oil, plus 3 tablespoons
1 small onion, chopped
8 ounces small mushrooms, such as cremini or button, sliced
3 cloves garlic, minced
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 stick (1/2 cup) unsalted butter, melted
1 1/2 teaspoons dried oregano
2 cups (8 ounces) shredded extra-sharp Cheddar
4 thin slices prosciutto, halved
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.
  • While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.
  • Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.

BAKED ASPARAGUS WITH SHIITAKE, PROSCIUTTO AND COUSCOUS



Baked Asparagus With Shiitake, Prosciutto and Couscous image

In this satisfying, set-it-and-forget-it spring dinner, asparagus, mushrooms and prosciutto are steamed in a parchment packet under low heat. The technique was inspired by a recipe in Paula Wolfert's "The Slow Mediterranean Kitchen: Recipes for the Passionate Cook." The parchment insulates the ingredients, while keeping the temperature steady and allowing the flavors to mingle. Here, the result is tender asparagus infused with earthy and sweet flavors from the mushrooms and prosciutto alike.

Provided by Melissa Clark

Categories     dinner, easy, weekday, one pot, main course, side dish

Time 1h20m

Yield 2 main-course servings, or 4 side-dish servings

Number Of Ingredients 9

1 pound asparagus, ends trimmed
1/4 pound shiitake mushrooms, stems removed, sliced 1/4-inch thick
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
1/2 teaspoon kosher salt
Black pepper
Grated nutmeg
3 tarragon sprigs
3/4 cup whole-wheat couscous

Steps:

  • Heat oven to 200 degrees. Line a baking sheet with parchment paper (it should be twice as long as the pan). Lay asparagus in a pile in the center. Scatter mushrooms and prosciutto on top. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, the pepper and nutmeg. Toss vegetables to coat evenly. Lay tarragon over top.
  • Fold parchment to completely enclose vegetables, and staple top and sides shut (or tie up with string). Transfer pan to oven and bake for 1 hour. Asparagus should be just cooked through. If too crisp, return to oven until done to taste.
  • In a small pot over medium-high heat, bring 3/4 cup plus 3 tablespoons water, 2 teaspoons olive oil and remaining salt to a simmer. Stir in couscous and remove pot from heat. Cover and let stand for 5 minutes. Fluff with fork.
  • Spoon couscous onto serving plates and drizzle with oil. Divide prosciutto and vegetables, and their juices, among the plates and serve.

PASTA WITH MUSHROOMS AND PROSCIUTTO



Pasta With Mushrooms and Prosciutto image

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.

Provided by Claire Saffitz

Categories     Bon Appétit     Pasta     Dinner     Mushroom     Prosciutto     Shallot     Quick & Easy

Yield Serves 4

Number Of Ingredients 10

1/4 cup plus 2 tablespoons olive oil
2 ounces thinly sliced prosciutto (about 6 slices)
1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
2 medium shallots, finely chopped
1 teaspoon thyme leaves, plus more for serving
Kosher salt, freshly ground pepper
1 cup chicken stock or low-sodium chicken broth
12 ounces pappardelle or fettuccine
1/3 cup heavy cream
2 tablespoons unsalted butter

Steps:

  • Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
  • Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5-8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
  • Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

EASY BAKED MUSHROOMS



Easy Baked Mushrooms image

Bet you've never had mushrooms quite like this! Skipping the deep fryer keeps them low in fat. -Denise DiPace, Medford, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pound medium fresh mushrooms, halved
2 tablespoons olive oil
1/4 cup seasoned bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Fresh parsley, optional

Steps:

  • Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE



Chicken with Mushrooms, Prosciutto, and Cream Sauce image

This chicken is quick, simple, delicious and has an elegant presentation! If you don't have prosciutto handy you can use bacon. Make it really special and throw in a variety of exotic mushrooms, shiitake, portabello, oyster, etc. It can be prepared ahead of time and thrown in the oven when ready. Serve with garlic mashed potatoes, buttered noodles or basmati rice.

Provided by TIFFUHNY

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

2 tablespoons butter or margarine, melted
6 chicken thighs
salt and pepper to taste
6 slices prosciutto (thin sliced)
2 tablespoons minced garlic, divided
1 cup sliced fresh mushrooms
¼ cup dry white wine
1 cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
  • Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
  • Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 3.3 g, Cholesterol 118.7 mg, Fat 30.8 g, Fiber 0.2 g, Protein 20.7 g, SaturatedFat 13.3 g, Sodium 424.5 mg, Sugar 0.3 g

PROSCIUTTO-STUFFED MUSHROOMS



Prosciutto-Stuffed Mushrooms image

Prosciutto and oregano give these stuffed mushrooms a bit of an Italian twist. To make them ahead, cover with plastic wrap and refrigerate until ready to bake.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 16 appetizers.

Number Of Ingredients 12

16 large fresh mushrooms
3 tablespoons olive oil, divided
1/2 cup finely chopped onion
1 garlic clove, minced
2 tablespoons butter
1 cup dry bread crumbs
4 thin slices prosciutto, chopped
1/4 teaspoon dried oregano
1/4 teaspoon lemon juice
Pepper to taste
1 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese

Steps:

  • Remove stems from mushrooms; finely chop stems. Drizzle caps with 2 tablespoons oil; set aside. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender. , Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps., Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.

Nutrition Facts :

EGGS BAKED WITH MUSHROOMS AND PROSCIUTTO



Eggs Baked With Mushrooms and Prosciutto image

These creamy eggs have a rich flavor and souffle-like texture. A good part of the recipe can be completed the day before. Recipe is from a December 1988 issue of Bon Appetit and were featured as part of "A Festive Champagne Brunch".

Provided by Leslie in Texas

Categories     Breakfast

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

8 tablespoons unsalted butter
5 cups leeks, julienne (white and 1 inch of pale green part)
1/2 lb shiitake mushrooms or 1/2 lb button mushroom, stemmed and cut into 1/4-inch-wide slices
1/2 lb prosciutto, cut into paper-thin slices and cut into 1/4-inch strips
5 cups whipping cream
12 large eggs
1 teaspoon freshly grated nutmeg
1 teaspoon salt
fresh ground pepper
2 1/2 cups freshly grated gruyere cheese (about 8 oz.)
minced fresh parsley

Steps:

  • Using 1 tablespoon butter for each, butter two 3-quart shallow baking dishes.
  • Melt remaining 6 tablespoons butter in heavy large skillet over medium heat.
  • Add leeks and saute until softened,about 8 minutes.
  • Add mushrooms and saute 5 minutes.
  • Add prosciutto and saute 2 minutes.
  • Spread half of mixture over bottom of each dish.
  • (Can be prepared 1 day ahead. Cover and refrigerate.).
  • Preheat oven to 375 degrees.
  • Whisk cream,eggs,nutmeg,salt and pepper in large bowl; stir in 2 cups cheese.
  • Pour over vegetable mixture in baking dishes;stir to mix vegetables with cream.
  • Sprinkle with remaining cheese.
  • Bake until knife inserted in centers comes out clean and tops are golden brown, about 30 minutes.
  • Cool 10 minutes, sprinkle with parsley and serve.

Nutrition Facts : Calories 604.5, Fat 56.7, SaturatedFat 33.6, Cholesterol 367, Sodium 388.3, Carbohydrate 9.8, Fiber 1.2, Sugar 2.3, Protein 16.1

PROSCIUTTO POTATO BAKE



Prosciutto Potato Bake image

This was created out of ingredients I had in my fridge before heading on vacation. Amazed at the outcome and my hubby was sad there wasn't more. It's delicious! Experiment with the quantities since I really added what was already here in my kitchen at the time. I thought it would be dry, but it wasn't. As a precaution, I made a warm cheese sauce for adding on top while eating. It wasn't necessary, but it was delicious. Enjoy!

Provided by Bethegg

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, divided
½ pound sliced prosciutto, or more to taste
½ pound small potatoes, sliced thinly lengthwise
2 tomatoes, sliced
1 (4 ounce) ball fresh mozzarella cheese, thinly sliced
½ (6 ounce) jar sliced mushrooms, drained
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon finely chopped green onion

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
  • Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
  • Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
  • Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 12.8 g, Cholesterol 72.2 mg, Fat 31 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 12 g, Sodium 1379.4 mg, Sugar 3.7 g

BAKED PASTA WITH TOMATOES, SHIITAKE MUSHROOMS, AND PROSCIUTTO



Baked Pasta with Tomatoes, Shiitake Mushrooms, and Prosciutto image

Categories     Mushroom     Pasta     Tomato     Bake     Sauté     Kid-Friendly     Chill     Prosciutto     Gourmet     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 17

2 cups finely chopped onion
2 large garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon dried basil, crumbled
1 teaspoon dried orégano, crumbled
2 tablespoons olive oil
1 pound fresh shiitake mushrooms, stems discarded and the caps sliced
1/2 stick (1/4 cup) unsalted butter
3 tablespoons all-purpose flour
2 cups milk
two 28-ounce cans Italian tomatoes, drained well and chopped
1/4 pound thinly sliced prosciutto, cut into strips
1/4 pound Italian Fontina, grated (about 1 cup)
1/4 pound Gorgonzola, crumbled (about 1 cup)
1 1/2 cups freshly grated Parmesan
2/3 cup minced fresh parsley leaves
1 pound farfalle (large bow-tie-shaped pasta) or penne (quill-shaped macaroni)

Steps:

  • In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the orégano in the oil over moderately low heat, stirring, until the onion is softened. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.
  • In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well. Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.

BAKED MUSHROOMS WITH PROSCIUTTO



Baked Mushrooms With Prosciutto image

From a free cookbook put out by Philadelpha Brand Cheese (upon the purchase of 3 of their products). I love mushrooms and hope to make this soon, at the moment times are as posted with the recipe.

Provided by ImPat

Categories     Vegetable

Time 30m

Yield 12 mushrooms, 12 serving(s)

Number Of Ingredients 8

110 g cream cheese (spreadable extra light)
1 garlic clove (finely minced)
12 medium mushroom caps (approximately 6cm with stalks removed)
garlic olive oil flavored cooking spray
salt (to taste)
pepper (to taste)
100 g prosciutto (grilled until crisp and broken into strips)
1 tablespoon chives (chopped for garnish)

Steps:

  • Combine the cream cheese and garlic.
  • Place the mushrooms on a foil-lined baking tray, stalk side up and spray with the oil and season to taste with salt and pepper.
  • Cook under a preheated grill/broiler at medium heat for 6 to 8 minutes or until tender and allow to cool slightly.
  • Spoon a dollop of the cheese mixture onto the mushrooms and top with the prosciutto and a sprinkle of chives and serve immediately.

Nutrition Facts : Calories 36.4, Fat 3.3, SaturatedFat 2, Cholesterol 10.1, Sodium 28.1, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 1.3

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From giadzy.com


BAKED EGGS EN COCOTTE WITH PROSCIUTTO AND MUSHROOMS
2022-03-05 To assemble. Brush the bottom and sides of the ramekins with softened/melted butter. Spoon mushroom and prosciutto mixture equally into each ramekin to cover the bottom. Crack one egg into each ramekin (or two eggs per large ramekin), careful to not break the yolk. Add 1 tablespoon of heavy cream on top of each egg.
From xoxobella.com


BAKED PASTA,SHIITAKE MUSHROOMS&PROSCIUTTO - BIGOVEN.COM
Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the. mushroom mixture to a large bowl. In the skillet melt 3 tablwespoons of butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking ...
From bigoven.com


GRITS CASSEROLE & MUSHROOMS, PROSCIUTTO, & PROVOLONE RECIPE
Stir in prosciutto and wine; cook 5 minutes or until liquid almost evaporates. Remove from heat; cool slightly. Stir in eggs and egg whites. Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese. Bake at 350° for 30 minutes or until cheese melts and grits are thoroughly heated, and let stand 5 minutes before ...
From myrecipes.com


PROSCIUTTO AND PARMESAN STUFFED MUSHROOMS - HANDLE THE HEAT
2013-06-19 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.
From handletheheat.com


PROSCIUTTO PORTOBELLO BAKED EGGS - KITCHEN DIVAS
2020-04-13 Ingredients in Prosciutto Portobello Baked Eggs. portobello mushrooms; parmesan cheese; eggs; prosciutto; oil; pepper; baby spinach or baby kale; cooking spray; How to make Prosciutto Portobello Baked Eggs. Preheat your oven to 400 degrees. Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Set aside.
From kitchendivas.com


EASY TO MAKE PROSCIUTTO DIJON AND GOUDA GALETTE RECIPE
2021-06-24 Instructions. Preheat oven to 375°F. Place rack in the lower third of the oven. Line baking sheet with parchment paper. In a dry skillet over medium heat, add butter and allow to melt, then toss in sliced mushrooms and saute until just soft, 5 - 8 minutes. Remove from heat and add the Maille Dijon Originale, stirring through to coat, set aside.
From littlefiggy.com


BAKED PARMESAN MUSHROOMS - DAMN DELICIOUS
2014-03-26 Directions: Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, lemon zest, garlic, thyme and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
From damndelicious.net


BAKED FARFALLE WITH PROSCIUTTO AND MUSHROOMS | CANADIAN …
2009-10-22 In large skillet, heat oil over medium-high heat; sauté prosciutto until golden, about 5 minutes. Add onion, garlic, mushrooms, basil, pepper and salt; sauté until mushrooms are golden, about 8 minutes. Add wine; boil until almost no liquid remains, about 1 minute. Add tomatoes, breaking up with spoon; stir in tomato paste and bring to boil.
From canadianliving.com


BAKED RIGATONI WITH MUSHROOMS AND PROSCIUTTO RECIPE | RECIPE
Oct 22, 2014 - Unlike most pasta dishes, which are best served immediately, this baked rigatoni is perfect for preparing ahead and heating just before serving. To ma... Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food …
From pinterest.com


TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO - GLUTEN …
Twice-Baked Potatoes with Mushrooms and Prosciutto might be just the side dish you are searching for. Watching your figure? This gluten free recipe has 505 calories, 15g of protein, and 37g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have cheddar, mushrooms, garlic ...
From fooddiez.com


PASTA WITH CHANTERELLE MUSHROOMS AND PROSCIUTTO - THE PETITE COOK
2019-09-08 Drain the pasta al dente, add it to the pan with the chanterelle mushroom sauce, pour the reserved cooking water, and return to the heat. Cook until the sauce is velvety and creamy, about 2 minutes, tossing to combine all the ingredients. Remove the pan from the heat, and stir in the crispy prosciutto and parsley.
From thepetitecook.com


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