Directions:
- 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.
- Cook's Note: Mushrooms can be stuffed 2 days ahead. Cover and refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.49 Kcal (961 kJ) | ||
| Calories from fat | 193.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.53g | 33% | |
|---|---|---|---|
| Cholesterol | 68.55mg | 23% | |
| Sodium | 436.06mg | 18% | |
| Potassium | 127.97mg | 3% | |
| Total Carbs | 3.33g | 1% | |
| Sugars | 1.27g | 5% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 6.51g | 13% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 20.4mg | 113% | |
| Calcium | 59.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 236.67 Kcal (991 kJ) | ||
| Calories from fat | 199.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.2g | 33% | |
|---|---|---|---|
| Cholesterol | 70.69mg | 23% | |
| Sodium | 449.7mg | 18% | |
| Potassium | 131.97mg | 3% | |
| Total Carbs | 3.43g | 1% | |
| Sugars | 1.31g | 5% | |
| Dietary Fiber | 0.38g | 1% | |
| Protein | 6.72g | 13% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 21mg | 113% | |
| Calcium | 61.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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