Lemon & Prosciutto Stuffed Mushrooms |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Paula Deen Ingredients:
3 (8 ounce) packages mushrooms |
2 tablespoons butter |
1 (5 ounce) package prosciutto, chopped |
1/3 cup fresh chives, minced |
2 (8 ounce) packages cream cheese, softened |
2 tablespoons dijon mustard |
1 tablespoon lemon zest |
1 teaspoon tarragon, dried |
1/2 teaspoon ground black pepper |
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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