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Lemon & Prosciutto Stuffed Mushrooms

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“From Paula Deen”
READY IN:
35mins
YIELD:
36 mushrooms
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Remove stems from mushrooms, finely chop enough to equal 1/3 cup. Discard remaining stems.
  3. In a large skillet, melt butter over med. heat. Add prosciutto, chives and stems.
  4. Cook, stirring frequently, for 6 minutes or until prosciutto is crisp and mushrooms are tender.
  5. Reduce heat to low. Add cream cheese, mustard, lemon zest, tarragon, & pepper, stirring until mixture is combined.
  6. Spoon cream cheese mixture evenly into mushroom caps, place on a rimmed baking sheet. Bake for 20 minutes, serve immediately.

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