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Prosciutto Stuffed Mushrooms


  • 3 8- ounce packages wiped clean fresh baby bella mushrooms
  • 2 tablespoons butter
  • 1 5- ounce package chopped prosciutto
  • 1/4 cup minced fresh chives
  • 4 oz softened cream cheese
  • 1 tablespoon dijon mustard
  • 1/2 tablespoon lemon zest
  • 1/4 teaspoon dried tarragon
  • 1/2 teaspoon ground black pepper


  • Preheat the oven to 350 degrees F.
  • Remove the stems from the mushrooms. Finely chop enough mushroom stems to equal 1/3 cup. Discard the remaining mushroom stems.
  • In a large skillet, melt the butter over medium heat. Add the prosciutto, chives, and chopped mushroom stems. Cook, stirring frequently, until the prosciutto is crisp and the stems are tender, about 6 minutes. Reduce the heat to low. Add the cream cheese, mustard, lemon zest, tarragon, and pepper, stirring until the mixture is combined. Remove from the heat.
  • Spoon the cream cheese mixture evenly into the mushroom caps; place on a rimmed baking sheet. Bake 20 minutes. Serve immediately.


Mushrooms can be stuffed 2 days ahead. Cover and refrigerate.