Description
Savory, creamy stuffed mushrooms that make a great appetizer—or double up on the portion size and have them as a meal. They can be prepared ahead of time to save you some prep time on the day you plan to serve them, and they are perfectly keto, too!
Ingredients
- 2 Tablespoons Shredded Parmesan Cheese
- 4 ounces, weight Cream Cheese, Softened
- 4 ounces, weight Mascarpone, Softened
- 3 ounces, weight Prosciutto, Finely Chopped
- 1 Tablespoon Finely Chopped Fresh Parsley
- ¼ teaspoons Salt, Plus More To Taste
- ¼ teaspoons Ground Black Pepper
- 1 Tablespoon Unsalted Butter
- 1 whole Shallot, Finely Chopped (about 1/4 Cup)
- 1 pound Button Mushrooms, Stems And Gills Removed
- 1 Tablespoon Olive Oil
Preparation
Preheat oven to 400ºF.
In a large bowl, cream the Parmesan, cream cheese, mascarpone, prosciutto, parsley, salt and pepper until well combined.
Heat butter in a small skillet over medium heat until just melted. Add shallot and sauté, stirring frequently, until translucent but not browned, about 2 minutes.
Transfer the hot shallots from the skillet to the bowl with the cream cheese mixture and stir vigorously until smooth. Spoon cream cheese filling into the mushrooms. Arrange filled mushrooms on a parchment-lined baking sheet so that the stuffed side is facing up. Drizzle with olive oil.
Bake mushrooms for 18 minutes, or until cream cheese mixture begins to brown. Cool for a minute or two before serving.
