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A close-up of golden-brown blue cheese stuffed mushrooms, garnished with fresh parsley, ready to serve.

Blue Cheese Stuffed Mushrooms with Crispy Prosciutto & Fig Glaze

Elevate your appetizer game with these gourmet Blue Cheese Stuffed Mushrooms. Each bite features earthy mushrooms filled with a creamy, savory blue cheese mixture, enhanced by crispy prosciutto, and finished with a sophisticated fig balsamic glaze. Perfect for any gathering, these ensure no sogginess and maximum flavor.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 24 mushrooms
Course: Appetizer
Calories: 53
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 24 large brown mushrooms (cleaned)
  • 2 tablespoon butter (unsalted)
  • 1 tablespoon olive oil
  • ½ onion (chopped)
  • 4 cloves garlic (minced)
  • 2 tablespoon white wine
  • 1 tablespoon lemon juice
  • ¼ cup breadcrumbs
  • 4 ounce cream cheese
  • ½ cup blue cheese
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 1 tablespoon parsley (for garnish)
For the Unique Twist:
  • 4-6 slices crispy fried prosciutto or bacon bits (finely chopped)
  • 1-2 tablespoons fig balsamic glaze

Equipment

  • baking pan
  • Skillet
  • Mushroom brush
  • Mixing Bowls
  • Chef's knife
  • Small spoon

Method
 

Preparation: The Key to No Soggy Mushrooms
  1. Preheat oven to 400°F (200°C).
  2. Gently clean mushrooms using a soft mushroom brush, avoiding water.
  3. Carefully remove stems from the mushroom caps, reserving stems and leaving caps intact.
  4. Place cleaned mushroom caps stem-side-down on a baking pan.
  5. Bake mushroom caps for 10 to 15 minutes to draw out excess moisture.
  6. After pre-baking, gently soak up any additional moisture from the mushroom caps with paper towels.
Crafting the Flavorful Filling
  1. Finely chop the reserved mushroom stems.
  2. In a skillet, melt butter and olive oil over medium heat.
  3. Add chopped onion and minced garlic to the skillet and cook until translucent and fragrant, about 3-5 minutes.
  4. Stir in the chopped mushroom stems and cook for an additional 3 minutes to soften them.
  5. Pour in white wine and lemon juice, then add breadcrumbs and stir well to combine.
  6. Add cream cheese and mix thoroughly until completely melted and smoothly incorporated.
  7. Crumble in blue cheese and stir, cooking for an additional couple of minutes until slightly melted and melded.
  8. Fold in the finely chopped, crispy prosciutto or bacon bits, ensuring even distribution.
Stuffing and Baking
  1. Carefully fill each mushroom cap with the savory blue cheese mixture, mounding gently without overpacking.
  2. Return the filled mushrooms to the baking pan.
  3. Bake for 10 to 15 minutes, or until the filling is heated through and the tops are lightly golden brown.
Garnish and Finish
  1. Transfer the baked Blue Cheese Stuffed Mushrooms to a serving platter.
  2. Garnish generously with fresh parsley.
  3. Just before serving, drizzle lightly with fig balsamic glaze over the warm stuffed mushrooms.

Nutrition

Calories: 53kcalCarbohydrates: 2gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 12mgSodium: 71mgPotassium: 18mgSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 5mgIron: 1mg

Notes

These Blue Cheese Stuffed Mushrooms with Crispy Prosciutto and Fig Glaze are perfect for holiday gatherings or any special occasion. For best results, avoid washing mushrooms and pre-bake the caps to prevent sogginess. The recipe can be made ahead or frozen for convenience. Store leftovers in an airtight container for 3-4 days and reheat in the oven or air fryer.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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