Your guests are guaranteed to fight over these delicious and easy to make cream cheese and prosciutto stuffed mushrooms. They are the perfect appetizer for a fancy cocktail party, Thanksgiving celebration, or potluck.
About the Recipe
This recipe is particularly special to me because it’s my mom’s recipe. To this day, if my parents are hosting a party, she will make these mushrooms and guests will devour them.
My mom has never really liked to cook, so she keeps her recipes as simple and hassle-free as possible. These cream cheese and prosciutto stuffed mushrooms only call for six ingredients and can be assembled in advance and baked right before guests arrive.
I love them because they are creamy, salty, and earthy. The best part is that even picky eaters seem to love them, which makes them the perfect appetizer for holiday celebrations or family get togethers.
If you can’t find prosciutto, you can definitely make them with bacon instead.
Some Tips for Making the Best Stuffed Mushrooms
- Don’t wash your mushrooms. Mushrooms soak up moisture, so you never want to rinse them in water because it will make them soggy and gross when you cook them. Take a paper towel instead and moisten it with a bit of water. Gently rub the mushrooms with it until clean.
- Use the leftover prosciutto or bacon fat to sauté aromatics. Fat equals flavor, so don’t clean your pan after crisping up your prosciutto. Just put use the same pan to cook the rest of the ingredients, and you’ll end up with a super flavorful filling.
- Bring your cream cheese to room temperature. I’m terrible at planning ahead, so I have definitely tried to make this recipe with cold cream cheese. Trust me; it doesn’t work. Taking your cheese out of the fridge at least an hour before making these cream cheese and prosciutto stuffed mushrooms will guarantee that all the ingredients are adequately mixed in.
Cream Cheese and Prosciutto Stuffed Mushrooms (GF)
These delicious stuffed mushrooms make the perfect appetizer for a holiday celebration or cocktail party. They can be assembled in advance and baked right before guests arrive, and they are gluten free.
- ¼ cup of shallot, finely chopped
- 1 tablespoon of flat-leaf parsley, finely chopped
- 10 medium Cremini mushrooms, cleaned
- 1 medium clove of garlic, minced
- 4 oz of cream cheese, brought to room temperature
- 4 slices of prosciutto, chopped
- Freshly ground pepper
- Fresh parsley (to garnish)
- Step 1 Preheat the oven to 400℉ and grease an 8×8 in baking dish.
- Step 2 Carefully remove the mushroom stems from the mushroom caps and set them aside.
- Step 3 Place the mushroom caps in the greased baking dish.
- Step 4 Take the mushroom stems and finely chop them.
- Step 5 Set a pan over medium heat and add a tablespoon of vegetable oil. When the oil is hot, add the chopped prosciutto and cook for 5-7 minutes until crispy. With a slotted spoon, transfer the prosciutto to a plate lined with paper towels and let it cool.
- Step 6 Reserve about a tablespoon of the cooked prosciutto to garnish the mushrooms.
- Step 7 Add the chopped mushroom stems, shallot, and garlic to the same pan you used to cook the prosciutto. If the pan looks dry, add a bit of vegetable or olive oil before adding the vegetables. Cook the vegetables for 3 minutes until softened. Set them aside and let them cool.
- Step 8 Place the softened cream cheese in a small bowl and add the cooked vegetables, prosciutto, chopped parsley, and black pepper to taste. Mix with a spoon until well combined. Taste and add some salt and/or more pepper if necessary.
- Step 9 Use the mixture to stuff the mushroom caps. I like to over stuff them a bit so that you get some of the filling in every bite.
- Step 10 If you are serving the mushrooms later, you can pause here, pop the mushrooms in the fridge, and cook them right before your guests are set to arrive. Just keep in mind that you might have to add 5-10 minutes to the cooking time.
- Step 11 If you are serving the mushrooms immediately, place the baking dish in the oven and bake for 20 minutes. The mushrooms will soften and the top will look a bit brown.
- Step 12 Place them in a serving platter and garnish with reserved prosciutto and chopped parsley. Serve immediately.
- If you can’t find prosciutto, you can substitute it with bacon. You might have to use less than specified, and it might be a good idea to remove some of the fat from the skillet before sautéeing the aromatics in it (bacon tends to produce more fat than prosciutto).
Here are more easy and delicious appetizers that you might enjoy:
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