Stuffed Mushrooms with Proscuitto and Goat Cheese

By zest in the midwest • December 17, 2010 • 0 Comments

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Author Notes: These make a fantastic snack, dinner alone or as a first course. They are best served hot, right out of the oven. The recipe can easily be increased for a party (you can make the filling the day before). I may have been a little more ambitious with the garnish if I was serving these for a gathering, but as it happened these were an invention of necessity to serve my starving significant other while I finished dinner. - zest in the midwest

Serves 2

1 package baby portabella mushrooms
2 tablespoons goat cheese
8 chives
zest of ½ of a lemon
1/2 teaspoon freshly ground black pepper
2 slices of swiss cheese (gruyere or good quality deli swiss)
2 slices high quality proscuitto (I am partial to La Quercia, but I live in Iowa so there may be a slight bias)

Preheat the oven to 375 F.
Clean mushrooms and remove stems. Place mushroom caps on a foiled baking sheet.
Combine the cheeses, lemon zest, chives and black pepper in a small food processor until well blended. The mixture will be slightly crumbly, but you can form it easily by grabbing about a tablespoon for each mushroom and gently rolling it together in your hands.
Mound the cheese topping into each mushroom cap, somewhat firmly.
Cut the proscuitto slices into small squares that are approximately the same size as the mushroom cap. Place a piece of proscuitto over each mushroom.
Bake for about 25 minutes. Let the mushrooms cool for about five minutes before serving.