Thursday, December 21, 2006

Stuffed Mushrooms with Arugula & Prosciutto

Easy Holiday Appetizers!


Though not quite as old school as pigs in a blanket or swedish meatballs, stuffed mushrooms definitely fit into the category of "classic" cocktail appetizers. What makes a classic? I say a classic appetizer must be a perenial crowd-pleaser and exhibit a simple elegance that doesn't feel dated. These tasty babies are all that and more.

Mike has become the maker of the stuffed mushrooms in our house. At some point, he was inspired by Paula Deen ('nuff said), but since then, he has made this appetizer his own. As a true classic, they lend themselves well to new interpretations and updates. Just like a perfect pair of jeans or little black dress, they can be an ideal canvas on which to express your personal style. These days, Mike is big into arugula. As for the proscuitto, let's hope that never goes out of style.

You can stuff the mushrooms and refrigerate them for several hours before you want to serve. Just put them straight into the oven from the refrigerator and add a couple extra minutes to the baking time. Mike's other favorite interpretation of this appetizer is his crab leg version. Just substitute the prosciutto for crab meat, the arugula for spinach, and the creole seasoning for Old Bay. Delicious is always in style.

These humble little shroomies were surprisingly fun to photograph. Love the sleek, geometric look.


Stuffed Mushrooms with Arugula and Prosciutto
Makes 24.

3 to 4 oz. cream cheese, softened
4 thin slices prosciutto, finely chopped
1 c. arugula leaves, thick stems removed, finely chopped
2 oz. freshly grated Parmigiano-Reggiano
Cooking spray (I use the olive oil variety)
24 button mushroom caps, cleaned with a damp paper towel, if necessary
Creole seasoning (substitute any spicy blend or use a combination of black pepper, cayenne pepper and chili powder)

Preheat oven to 350 degrees. In a bowl, combine first four ingredients. Lightly coat a baking sheet with cooking spray. Arrange the mushrooms on the baking sheet and give them a quick coating of cooking spray, as well. Stuff each mushroom cap with some of the filling. Sprinkle creole seasoning over the tops of the stuffed mushrooms. Bake for 15-20 minutes, or until mushrooms are soft and cooked through.

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11 comments:

Kalyn said...

This does sound just fantastic. Yum.

Anonymous said...

Yummy! I love stuffed mushrooms.

Ivonne said...

Hi Julie,

Stuffed mushrooms are one of our very favourite appetizers! I love your version with prosciutto.

WhItE_PoPlAr said...

Julie,
This is such a good idea! Thanks for the recipe.

Kristen said...

Classic and delicious. I love stuffed mushrooms!

Julie said...

Thanks everyone! It sounds like you all like this classic app as much as I do. I am having trouble publishing with the new version of blogger since switching over last night. Also the comment function is wonky now--It shows that there are only 2 comments to this post, when there are more here. Thank you all for reading, and have a wonderful holiday!

peabody said...

Mmmm...I love stuffed mushrooms.

Patricia Scarpin said...

Julie, what a great idea!

It's good to have a dish like this, especially during the holidays, when every extra minute counts.

I have a dear friend who is crazy about mushrooms, I'll tell her about this recipe.

Tks for sharing!

Mallika said...

Have a fab Christmas Julie. Love your tree. Mine is missing a few interesting decorations and spoons are a great idea.

Brilynn said...

Those would be a welcome addition to any holiday party, very nice!

Tera said...

Stuffed mushrooms on Christmas and New Years' Eve is a tradition spanning four decades in my family :>