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Prosciutto and Parmesan Stuffed Mushrooms
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Prosciutto and Parmesan Stuffed Mushrooms

When you need that extra appetizer to keep the guests satisfied Effie the dinner bell rings, this one’s the one!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Prosciutto and Parmesan Stuffed Mushrooms
Servings: 18 pieces
Author: Debbie


  • 18 large white mushrooms
  • 4 Tablespoons extra-virgin olive oil, divided
  • salt to taste
  • ¼ cup Marsala wine
  • 1 ½ cups fresh bread crumbs
  • 5 thin slices prosciutto, chopped
  • 1 ¾ cups grated Parmesan cheese
  • 2 ½ Tablespoons minced parsley
  • 1 - 2 cloves garlic,, minced
  • freshly ground black pepper


  • Preheat oven to 375°F.
  • Remove the mushroom stems and finely chop the stems. But wait! Don't toss the caps!
  • In a large nonstick skillet, heat 3 Tablespoons of the oil over medium-high heat.
  • Add the chopped mushroom stems and season with salt to your liking. Stir and cook until the mushrooms have released their liquid and the mixture begins to dry out, about 5 minutes.
  • In a steady stream, add the Marsala wine and cook until it evaporates completely, about 2 minutes.
  • Remove skillet from heat and stir in bread crumbs. Allow to cool slightly.
  • Add the prosciutto, parmesan, parsley, garlic and pepper to taste, to cooled mixture. Stir until fully combined.
  • On a greased baking sheet place the mushroom caps open side up in one layer.
  • Spoon the cooked mushroom mixture into the caps. When all the cooked mixture is divided between the caps and slightly mounded, drizzle with the remaining olive oil.
  • Bake for 30-45 minutes, or until golden. Serve warm.


Gr8 Tip:
To easily remove the stems, use a melon baller. If you don't have one, they easily pop out when "bent."
Gr8 Make Ahead Tip:
Assemble mushrooms ahead of time. Chill. Then bake just before serving.
Tried this recipe?Mention @Great8Friends or tag #gr8food!