Stuffin' 'shrooms!

Prosciutto Wrapped-Stuffed Mushrooms! 

Makes about 20 pieces

10 Medium Mushrooms, (Crimini)

• 1/2 White Onion diced
• 1pkg Low fat cream cheese softened
• 8oz Prosciutto (Seasoned preferably)
• 1 tsp Olive oil
• 1 tbs Minced garlic
• 1/4 tsp Cumin
• 1/4 tsp Cayenne
• 1 tsp Basil
• 1 tsp Thyme
• Pinch Curry powder

Non-stick cooking spray 

Toothpicks

Preheat oven to 400 degrees. Wash Mushrooms and remove stems, then chop in half. Separate prosciutto pieces. Heat olive oil in sauce pan over medium. Add diced onion and minced garlic. Saute until onions soften and garlic slightly browns. Add cumin, cayenne, basil and thyme. Stir until well coated, and spices are aromatic. Mix into softened cream cheese. Spoon about 1 tablespoon scoop into mushroom half. Wrap with prosciutto strips then secure with toothpick through the mushroom. Place on baking sheet and spray with nonstick cooking spray. Cook in oven at 400 degrees or until prosciutto is crisp.


Alright! So this is something I came up with while wandering the grocery store one late evening. The stuffing also makes a great dip for veggies or a spread for crackers, etc. Delicious. 


So pretty simple, saute the diced onions in the olive oil along with the minced garlic until soft and slightly browned. Then add the spices and mix!  
I stirred the mixture until the onions were well coated and spices were mixed well. 


I had left the cream cheese out in a dish while prepping which seemed to be long enough for it to soften. If you haven't, I would say microwaving it (out of the foil wrap if you've got this kind- don't need any fires!)  for about 10-20 seconds should do the trick.


Spoon mixture on top of the softened cream cheese and stir until thoroughly combined. 

Now, if you would like to just make the dip, you're set!

Otherwise...

Next, spoon your filling into the mushroom halves. It takes only about 1 table spoon to fill each. You do not want them to be over filled because this can make a bit of a mess while baking. 

Once filled place cut side down on a strip of prosciutto. I found that they are easiest to wrap when I matched the curve of the mushroom with the rounded edge of the prosciutto. 

Roll the stuffed mushroom fairly tightly with the prosciutto. Do not pull to tight though as the prosciutto will tear.

Secure your wrap with a tooth pick stabbed through the end of the prosciutto, mushroom, and out the other side.

Place the wraps about an inch or so apart on a baking sheet that has been lightly covered with non-stick cooking spray. 

After all mushroom halves have been wrapped, lightly spray the tops to help crisp in the oven.

Bake the wraps in the preheated oven for about 15-20 minutes. If they are not yet crisp after that time has passed they may stay in the oven longer, I would say check on them every 3-5 minutes. 

Once crisp, cool for about 5 minute and they are ready to go!

They are best when fresh and hot, still okay if re-heated in microwave but they can lose the crispness.

 Garnish on a bed of greens with feta, and a drizzle of balsamic across the top. This will help cut down on the richness of the cream cheese and prosciutto while adding a nice contrast,

 flavor and presentation. 

Enjoy!

**My apologies for the final presentation** 

**Made the best out of the supplies at hand during office Christmas party**