Garlic And Herb Stuffed Mushrooms With Prosciutto Recipes

GARLIC AND HERB STUFFED MUSHROOMS WITH PROSCIUTTO

Garlic and Herb Stuffed Mushrooms With Prosciutto image

Make and share this Garlic and Herb Stuffed Mushrooms With Prosciutto recipe from Food.com.

Provided by The Flying Chef

Categories Cheese

Time 30m

Yield 12 Mushrooms

Number Of Ingredients 6

Ingredients

120 g garlic and cream cheese with herbs
12 medium mushroom caps, with stalks removed (I used swiss Brown)
garlic olive oil
salt and pepper
100 g prosciutto, grilled until crisp and broken into stips
chopped fresh chives (to garnish)

Steps:

Heat oil in a pan, season mushrooms to taste.
Add mushrooms to the pan cook both sides until tender, remove and allow to cool slightly.
Spoon a dollop of the cream cheese into the mushroom caps, top with the prosciutto strips and sprinkle with chives.
Serve immediately.

Nutrition Facts : Calories 4, Fat 0.1, Sodium 0.9, Carbohydrate 0.6, Fiber 0.2, Sugar 0.4, Protein 0.6

SAVORY HERB-STUFFED MUSHROOMS

Savory Herb-Stuffed Mushrooms image

Provided by Sandra Lee

Categories appetizer

Time 35m

Yield 24 appetizers

Number Of Ingredients 8

Ingredients

24 medium mushrooms, about 1 pound
6 tablespoons reduced-fat stick margarine
1 small onion, chopped
1/4 teaspoon garlic powder, or 2 cloves garlic, minced
1 (3-ounce) package low-fat cream cheese, softened
3 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes
1 cup packaged herb-seasoned stuffing croutons

Steps:

Preheat oven to 425 degrees F.
Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.

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