Stuffed Mushrooms

Stuffed Mushrooms with ProsciuttoWho doesn’t love a stuffed mushroom? I mean, come on. A mushroom, especially a baby portabella, has a enough flavor to hold its own, but when you stuff it with some really simple ingredients, it can really open up a whole new world. As you might recall, I like to make stuffed mushrooms a few times a year, or as I like to call them ‘shrooms’.  These stuffed mushrooms are so easy to make, and the flavor is out of this world. The great thing about stuffed mushrooms, is that you can really make them your own, whether it be cream cheese and garlic, simple herbs and breadcrumbs, ground pork, or my take, using prosciutto. Lets get started as these thing are in your plate in less than 40 minutes, and perfect for your next football game.


  • 8-10 Baby Portabella Mushrooms (Cremini), cleaned of dirt, tips trimmed, stems removed and chopped
  • 2 tbsp fresh Italian flat leaf parsley
  • 1 tsp fresh sage, finely chopped
  • 2 tbsp homemade breadcrumbs
  • 1 clove of garlic, minced
  • salt and pepper, generous pinch
  • 4 tbsp prosciutto, finely chopped
  • 2-3 tbsp of sour cream
  • 1 1/2 tbsp sherry cooking wine
  • 2 tbsp fresh parmesan cheese, grated
  • 1 tbsp olive oil

If you have a steamer, we are going to use it on this recipe. Steaming your mushrooms for a few minutes actually helps remove some of the excess water before you bake them, but before we do that, make sure your mushrooms have all of the dirt brushed off, and the ends trimmed. Keep the stems as we are going to use all of them and finely chop them to be used in the stuffing mixture. Now that your shrooms are clean and trimmed, place them in the steamer for only a few minutes, stem side up. During these few minutes, get the other ingredients ready and place in a mixing bowl. Thoroughly combine all of the ingredients to form a nice clumpy mixture. If it becomes too dry, add a bit more sour cream. Too wet, add a bit more breadcrumb.

Remove the shrooms and place on a plate to let them cool, roughly five minutes or so. Preheat your oven to 400 degrees. Lightly oil your baking dish with some olive oil.

Take a large amount, a bit more than a tablespoon, and stuff each portabello mushroom, making sure you have enough for each shroom. Repeat until all shrooms have been stuffed. Top with some grated parmesan cheese.

Place the shrooms in the preheated oven for about 25-30 minutes, or until the tops are a nice, golden brown. Remove and let cool for a few minutes before digging in.

These are a perfect appetizer for any party, be it a nice dinner party or hanging with your friends on Sunday for your football game. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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