These mushrooms, filled with a creamy mix of Parmesan, cream cheese, salty prosciutto and toasted pine nuts, make a delightful appetizer — or a main course if you use large portobello mushrooms.
Roasted stuffed mushrooms are a holiday party staple. They’re quick to prepare, elegant on the table and packed with savory flavor. Serve them as bite-sized canapés or prepare larger portobello caps for a beautiful starter.
These chestnut mushrooms are filled with a rich, cheesy mixture, studded with prosciutto and finished with crunchy toasted pine nuts — a combination that works every time.
Recipe process
These appetizers are straightforward to make. The basic steps are:
- Brush mushrooms clean with a paper towel and remove the stems.
- Toast pine nuts briefly in a dry pan until golden and fragrant.
- Combine cream cheese, chopped prosciutto, grated Parmesan, chopped parsley and half the pine nuts.
- Spoon the mixture into the mushroom caps, top with extra grated Parmesan and bake until golden.
Tip: Mushrooms absorb water quickly, so avoid rinsing them under running water. Instead, wipe them clean with a damp paper towel to prevent sogginess.
Feel free to adapt the filling. Swap prosciutto for cooked crab or chopped shrimp, or use a sharper cheese such as aged cheddar or gruyère in place of Parmesan. Low-fat cream cheese also works well if you prefer a lighter version.
Storage and leftovers
Store leftover stuffed mushrooms in an airtight container in the refrigerator for 3–4 days. Reheat gently in the oven or in an air fryer to restore the crispy top and warm the filling through.
More easy appetizers for your holiday table
- Cheese-stuffed dates wrapped in prosciutto
- Chorizo sausage rolls
- Party crostini
- Spanish tapas ideas
Stuffed Mushrooms with Prosciutto and Toasted Pine Nuts
Ingredients
- 2 tbsp pine nuts, toasted
- 125 g / 1/2 cup cream cheese
- 5 prosciutto slices (approx. 70 g), chopped
- 6 tbsp grated Parmesan cheese
- 3–4 sprigs flat-leaf parsley, chopped
- 12 small chestnut mushrooms or 6 large portobello mushrooms
Instructions
- Preheat oven to 350°F (180°C). Toast the pine nuts in a dry pan over medium heat for about 2 minutes until golden and fragrant; set aside. Clean mushrooms by wiping them with a paper towel, then remove the stems.
- In a small bowl, mix cream cheese, chopped prosciutto, grated Parmesan, half the toasted pine nuts and chopped parsley. Spoon the mixture into the mushroom caps and sprinkle with additional grated Parmesan.
- Bake in the preheated oven for about 20 minutes, or until the tops are golden. Finish by scattering the reserved toasted pine nuts over the mushrooms before serving.
Nutrition
Calories: 138 kcal | Carbohydrates: 4 g | Protein: 6 g | Fat: 12 g | Saturated Fat: 5 g | Sodium: 172 mg
Nutrition information is an approximation.