Makes 16 creamy stuffed mushroom caps. Suitable for cooking in the oven or your grill. If grilling setup for indirect heat.
Prep Time: 10 min
Cook Time: 20 min
16 fresh white mushrooms
1 tablespoon canola oil (or olive, vegetable, etc)
1 tablespoon minced garlic
3 slices prosciutto (or pancetta or regular bacon)
1 (8 oz) package cream cheese
1/4 cup grated parmesean cheese
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
Preheat oven or grill to 350F (setup grill for indirect heat)
- rinse mushrooms under warm water and pat dry
- snap off mushroom stems, cut off dry end and dice the stems into very small pieces
- in large frying pan over medium heat cook the prosciutto (or pancetta) until crisp, remove from heat, allow to cool and crumble the bacon
- clean frying pan and heat the tablespoon of oil over medium heat
- add the diced mushroom stems and garlic, cook until just browned
- add the cream cheese (in several chunks) and stir until melted and blended with stems and garlic
- add the parmesean, crumbled bacon, black pepper, cayenne pepper and onion powder, stir well to combine then remove from heat to cool
- place mushrooms in shallow baking dish (or aluminum pan if grilling) and spoon the stuffing mixture into each mushroom cap
- cook for 20-25 minutes until the mushrooms are giving up some liquid, the stuffing is warmed and starting to brown
- remove and serve