Description
Delicious stuffed mushrooms filled with prosciutto, spinach, and creamy cheeses.
Ingredients
Scale
- 16 large cremini or button mushrooms, stems removed
- 4 ounces prosciutto, finely chopped
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the chopped prosciutto and sauté for about 3-4 minutes until crispy.
- Add the chopped spinach to the skillet and cook for an additional 2 minutes until wilted. Remove from heat and let cool slightly.
- In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, garlic powder, black pepper, and salt. Stir in the sautéed prosciutto and spinach mixture until well combined.
- Stuff each mushroom cap with the cheese and prosciutto mixture, pressing down gently to pack it in.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the cheese mixture.
- You can substitute the ricotta cheese with cream cheese for a richer filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 220
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg