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
package baby portabella mushrooms
tablespoons goat cheese
zest of ½ of a lemon
teaspoon freshly ground black pepper
slices of swiss cheese (gruyere or good quality deli swiss)
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.
- This recipe was entered in the contest for Your Best Mushrooms