prosciutto-topped mushrooms

Stuffed mushrooms go Italian with these tasty morsels. The bite-size appetizers, bursting with proscuitto, dried tomtoes, Parmesan, and oregano, make a delightful start to a pasta dinner.

prosciutto-topped mushrooms
Servings: 16 Yield: 16 mushrooms Prep 15 mins Cook 8 mins Bake 375°F 15 mins to 18 mins


  • 16 brown or white mushrooms
  • 3 slices prosciutto (about 2-1/2 ounces), chopped
  • 1/4 cup soft sun-dried tomatoes, chopped
  • 1 slice wheat bread, torn into crumbs
  • 1 egg yolk
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon garlic powder

Make It

1. Heat oven to 375 F. Line a large baking sheet with foil. Wipe mushrooms with a damp cloth. Trim stems; remove and chop finely. Place caps, curved-side down on prepared baking sheet.

2. Heat prosciutto in a 10-inch nonstick skillet over medium-high heat. Cook 4 minutes, until sizzling. Reduce heat to medium and add diced mushroom stems, tomatoes and 1/4 cup water to skillet. Cook an additional 4 minutes until most of the liquid has evaporated. Remove from heat; stir in breadcrumbs. Cool 2 to 3 minutes, then stir in egg yolk, grated Parmesan, parsley, oregano and garlic powder.

3. Gather stuffing together; if it does not hold together, add 1 tablespoon water. Mound stuffing into mushrooms, a generous tablespoon for each. Bake mushrooms at 375 F for 15 to 18 minutes, until browned on top. Let cool slightly before serving.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 30, Fat, total (g): 1, chol. (mg): 17, sat. fat (g): , carb. (g): 2, fiber (g): , pro. (g): 3, sodium (mg): 131, Percent Daily Values are based on a 2,000 calorie diet.