Stuffed Portobello Mushrooms with Prosciutto and Pesto Cheese

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 stuffed mushroom caps  ·  prep 15 min  ·  cook 20 min  ·  total 35 min  ·  difficulty medium

Meaty portobello caps are filled with a creamy pesto cheese mixture and finished with prosciutto. Serve them warm as a savory side or a light lunch.

Per stuffed mushroom cap

149.2 g per stuffed mushroom cap

Ingredients

• 320 g portobello mushroomsMushroom, Portabella
• 60 g prosciuttoHam, Prosciutto
• 100 g goat cheeseCheese, Goat
• 60 g cream cheeseCream cheese, Regular, plain
• 30 g pestoPesto sauce
• 15 ml olive oil
• 6 g garlicGarlic, Raw
• 4 g parsley
• 2 g saltSalt, Table
• 1 g black pepperSpices, Pepper, black

Method

1. Heat the oven to 350°F and line a baking sheet.
2. Wipe the mushrooms clean, remove the stems, and scrape out a little of the gill area to make room for the filling. Brush both sides of the caps with the olive oil and place them gill-side up on the baking sheet. Bake for 8 minutes.
3. While the mushrooms start baking, finely chop the stems. Stir the chopped stems, goat cheese, cream cheese, pesto, garlic, parsley, salt, and black pepper together until well combined. Chop the prosciutto and fold most of it into the filling, reserving a little for the top.
4. Spoon the filling into the mushroom caps and finish with the reserved prosciutto. Bake for 10 to 12 minutes, until the mushrooms are tender and the topping is hot.
5. Let the mushrooms stand for 2 to 3 minutes before serving.

Tips

• If the mushrooms release a lot of liquid, blot them before stuffing.
• The filling can be mixed ahead and kept chilled until baking.
• Smaller caps can be used for a more appetizer-style portion.