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Cream Cheese and Prosciutto Stuffed Mushrooms


25 to 30 small Monterey White Mushrooms, cleaned, stems removed and reserved
3 T. canola oil
1 small onion, finely diced
2 t. Chef Paul Prudhomme’s Vegetable Magic
1 t. Chef Paul Prudhomme’s Meat Magic
1 clove garlic, minced
6 slices prosciutto, finely chopped
8 oz. cream cheese, softened


Finely chop reserved mushroom stems. In sauté pan, heat canola oil. Add chopped mushroom stems, onion, seasonings and garlic. Sauté 5 minutes.

Add prosciutto. Continue to sauté 5 minutes more.

Turn heat to low and add cream cheese. Stir until mixture is well blended.

Remove from heat and allow mixture to cool slightly.
Preheat oven to 350°F. Generously stuff each mushroom cap and place in baking dish.

Bake 15 to 20 minutes. Finish under broiler until tops are golden.

All materials are courtesy of Canola Info Council, Chef Paul Prudhomme’s Magic Seasoning and Monterey Mushrooms, Inc.

Published in the January 4, 2006 issue of Farm World.