prosciutto-stuffed mushrooms with mozzarella and a balsamic glaze

While we were in Santa Fe, we ate one of the better gluten-free pizzas I’ve eaten in a restaurant. At Rooftop Pizza, they fed us well. We were so happy to sit outside in the warm air and share this meal with our daughter.

However, the pizza was only one part of the meal. Coming home, Danny and I were both thinking about the appetizer we shared. Simple and elegant at the same time, those prosciutto-stuffed mushrooms couldn’t be hard to make.

So we made some for lunch our first day back. We wanted to show you how.

It’s that easy.

Danny wanted me to let you know that we like our mushrooms with a bit of a bite. So we were working with raw mushrooms here. However, if you wanted soft, entirely-yielding-to-the-teeth mushrooms, you should roast them before stuffing them and putting them under the broiler. Set your oven to 500Ā°. Put a little salt, pepper, and olive oil on the de-stemmed mushrooms. Roast them until they start to feel soft to the touch, about 5 to 10 minutes. Pull them out, let them cool, and then stuff them as we did in the video.

I’m pretty sure there’s no end of ways to play with this recipe. How about gluten-free breadcrumbs moistened with butter, fresh thyme, and Taleggio cheese? Or finely diced fennel, salami, and green apple, topped with Asiago? You can imagine.

Mostly, we love how easy this is. Need a dish for a dinner party? Want to make sure there’s something gluten-free and good at the potluck you’re attending? I’d bring these!

19 comments on “prosciutto-stuffed mushrooms with mozzarella and a balsamic glaze

  1. Maggy

    These look SO GOOD. I will definitely be making them. Already thinking of different variations. Thanks for the tutorial, you two!

  2. Wendy

    Thank you for the recommendation of a SF restaurant with GF. I live NW of Santa Fe in the mountains. Did you have any other good choices? I love Harry’s Roadhouse.

  3. Kath

    I LOVE stuffed mushrooms! Any chance of a printed recipe on the website? My internet connection is BEYOND slow at home, and here at work, the video element is blocked.

  4. christa

    Thank you both for being so on top of all faucets of your life! With all that you have going on you still make time to make our mouths water! (With anticipation of your new cookbook of course!) Kudos to you both! Ps- I love the bite of raw mushrooms too! šŸ™‚

  5. Ina Gawne

    Shawna: These look fabulous! I would have to substitute the mozzarella cheese for a Lactose Free Hard cheese such as Parmesan, Asiago, or and Aged Cheddar – it would still be wonderfully delicious. Anything with fresh Basil – has my name on it! Think I would also like to roast the mushrooms in the oven to get a richer flavor – yum! Such a great appetizer…thank you for sharing

  6. Dee

    Love your blog. Your latest video made me wonder, could you do a short video on how to properly use a chef’s knife? thanks!

  7. Alannah

    Hi Shauna and Chef,

    What type of mushrooms did you use here? My wonderful boyfriend cooks for me all the time while I help with the chopping and drinking of the wine. This looks like something I could make for him. Love seeing your recipes here and I use your book often.

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