Stuffed Mushrooms with Prosciutto and Gruyere

Here is yet another appetizer I brought to another potluck. Gotta say, I do love a potluck. Why? Because there is lots of sharing and you get to taste everything. Always my fav.

There are million different ways to prepare stuffed mushrooms and here is my take.

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You’ll need:
1 lb Cremini mushrooms
1/2 a bunch of green onions
1 cup spinach
1 medium yellow onion
Garlic
1/3 lb of thinly sliced prosciutto
Gruyere Cheese

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You’ll also need:
1/2 cup of bread crumbs
1 tablespoon of butter
Italian Seasoning

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Dice up the onion.

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Mince up some garlic. Or if you’re like me, 6 cloves or so…

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Chop up the spinach.

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Ok, now time for the mushrooms. Be sure to wash them well, mushrooms are pretty dirty. The use a spoon to scoop out the stems. Set stems aside. We will use them for the stuffing.

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Separate stems and ‘shrooms.

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Now, dice up the stems.

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Looking’ good.

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In a skillet, sauté the mushroom caps with a tablespoon or so of butter. We want to soften these up a bit. Sauté on medium heat for 5-6minutes or until slightly tender.

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While the ‘shrooms are on the stove, let’s slice up the prosciutto.

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Oh, look who finally climbed out of her bed! Little Mimi has quite the nose for deli meat!

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All sliced up.

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Thinly slice your green onions. These are for the topping.

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And thinly slice the gruyere too. Also for topping.

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Combine all fresh ingredients in a large bowl. Add 1/2 cups of bread crumbs.

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Add a few shakes of Italian seasoning.

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A few pinches of kosher salt.

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Mix that all up.

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Don’t forget about these babies we had sautéing!

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Lightly spread a little olive on the bottom of a large baking pan. Now, things are finally coming together! Start stuffing!

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Ok, so… I made a wee bit too much stuffing. Instead of throwing it away, I just poured it all on top of the stuffed mushrooms. I knew everything was going to cool down so in the end it would be ok.

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Then top everything with gruyere slices and green onions. If you didn’t want to use the extra stuffing, place a slice of gruyere over each mushroom and top with some green onions.

Bake at 325 degrees for about 30min or until cheese is melted and a little bubbly.

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Omg… These smelled delicious!!

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Mouth. Is. Watering.

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So perfect for sharing!

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Who is ready to eat?!?

Enjoy!

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Comments
2 Responses to “Stuffed Mushrooms with Prosciutto and Gruyere”
  1. Elisa S. says:

    These look divine! Will have to try out the recipe!! Did you know that Jenny and I are experts at stuffed mushrooms? Recipe swap must be in the near future! YUM

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