Herb & Prosciutto Stuffed Mushrooms

2
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From May/June '17 Australian B.H.& G. Diabetic Living. Made this for breakfast this morning but as one serve and it was delicious certainly will be making again. I would suggest keeping a close eye on it while in the oven for timing could change depending on the size and thickness of your mushrooms."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (779.8 g)
  • Calories 300.2
  • Total Fat - 8.8 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 11.7 mg
  • Sodium - 514.9 mg
  • Total Carbohydrate - 53.1 g
  • Dietary Fiber - 13.3 g
  • Sugars - 20.2 g
  • Protein - 16.1 g
  • Calcium - 190.3 mg
  • Iron - 3.9 mg
  • Vitamin C - 153 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 190C Fan forced.

Step 2

Line a medium baking dish with baking paper and arrange the mushrooms in the base of the dish, top side down.

Step 3

Finely chop mushroom stalks.

Step 4

Heat the oil in a medium non-stick frying pan over medium heat and add the mushroom stalks, garlic, zucchini, onion and prosciutto to the pan and cook, stirring often, for 6 to 7 minutes or until onion softens and then add tomatoes to the pan and increase heat to high and cook, stirring, for 2 minutes or until tomatoes soften.

Step 5

Combine the herbs and parmesan in a bowl and add half to the pan and stir well to combine.

Step 6

Divide the filling between mushrooms and sprinkle over breadcrumbs and bake mushrooms for 15 minutes or until tender.

Step 7

Sprinkle mushrooms with the remaining herb mix and serve with rocket leaves and lemon wedges.

Tips & Variations


No special items needed.

Related

ForeverMama

The stuffing mixture is pretty good, but comes alive once the prosciutto was added. Followed ingredients as listed, except for upping the garlic and topped the filling with parm before placing it in the oven, and topped with herbs once the shrooms came out of the oven, because, yep, I screwed-up. No fear though because it was enjoyed topped over our salad. Thanks, Pat, for sharing. Made it for Lighten Up.

review by:
(14 Oct 2020)

JostLori

Most excellent! I used some beautiful plump mushrooms that were marked "Portabellas for Stuffing", that were about 3 inches in diameter. These were the perfect size! The stuffing is absolutely delicious, and was barely enough for the six mushrooms I used. The only deviation was to combine the 2nd half of the herb/parm mixture with the bread crumbs (I used Italian bread crumbs) and top the mushrooms before baking. This allowed the topping to brown nicely, but not too much. Oh, and I used spring mix instead of arugula because it was already in the fridge. I LOVED that this recipe only uses 1 teaspoon of oil, so aside from the fat in the prosciutto, these were healthy! I had two as my dinner, squeezing some of the lemon wedges over the spring mix. Thanks for sharing this lovely recipe!

review by:
(1 Oct 2020)