Prosciutto and Parmesan Stuffed Mushrooms
Filed Under: Italian | Savory

Prosciutto and Parmesan Stuffed Mushrooms

June 19th, 2013

This recipe is pretty straightforward and simple and best of all - it's absolutely scrumptious. Make it for your next gathering and your friends and family will love them.

Yield: 24 mushrooms

Prep Time: 10 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Savory, earthy, slightly salty, and just bursting with those Italian flavors you know and love. Texture: The mushrooms become tender but meaty while the filling is chunky and cheesy. Ease: Very easy. If you'd like to make these ahead of time I would assemble the stuffed mushrooms then refrigerate until ready to bake, adding on a couple of minutes to the baking time if baking straight from the fridge. Appearance: Cute and totally mouth pop-able. Pros: Fabulous appetizer that everyone will love. Cons: None. Would I make this again? Yes! There are so many variations on the flavors too. If you wanted more of an American flavor profile try using bacon and cheddar instead.

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Prosciutto and Parmesan Stuffed Mushrooms from Handle the Heat

Is there anything in life you’d really really love to learn how to do? Create the ultimate smokey eye? Make a gorgeous layer cake? Learn how to play an instrument? I’d really like to learn Spanish. Well, re-learn really. I took four years of Spanish in high school and was practically fluent by the end of it. After that I never really used it and I’ve forgotten so much of it. It’s such a shame. I think it would be fairly easy for me to re-learn everything but I’m not sure how to go about doing it. My dad is Dominican and he speaks Spanish, as does his family but I only see them once a week at most so it’s not really enough Spanish practice. Maybe if I saved my money for a trip to the D.R. it would be motivation to relearn my Spanish. I also regret quitting orchestra in high school. I played violin and occasionally I wish I had never given it up because it can be such a great creative and emotional release to play an instrument. That’s an expensive hobby, though.

Do you play any instruments or speak any other languages? What skills or knowledge would you love to acquire if you could? If it’s something related to cooking or baking, let me know! I can try to create a tutorial post or video for you.

Making stuffed mushrooms luckily doesn’t require much skill or culinary know how. This recipe is pretty straightforward and simple and best of all – it’s absolutely scrumptious. Make it for your next gathering and your friends and family will love them.

How to make
Prosciutto and Parmesan Stuffed Mushrooms

Yield: 24 mushrooms
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
This recipe is pretty straightforward and simple and best of all - it's absolutely scrumptious. Make it for your next gathering and your friends and family will love them.


  • 24 large white button mushrooms
  • 4 tablespoons extra virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped onion
  • 8 thin slices prosciutto, chopped
  • 1/4 cup plain breadcrumbs
  • 2 tablespoons minced Italian flat-leaf parsley
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 2 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Preheat the oven to 400˚F. Line a large baking sheet with parchment paper.
  2. Remove the stems from mushrooms. Discard the tips of stems, then chop the remaining stems.
  3. Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Add the chopped mushroom stems, garlic, and onion. Stirring often, sauté until the mushroom stems are tender, about 7 minutes. Transfer to a medium bowl. Add the prosciutto, breadcrumbs, parsley, 1/4 cup of the Parmigiano, egg, salt and pepper. Mix well to combine.
  4. Divide the filling among the mushroom caps, heaping slightly. Arrange the mushrooms in one layer on the baking sheet. Sprinkle the stuffed mushrooms with the remaining cheese and drizzle with the remaining 2 tablespoons of olive oil. Bake until tender, about 20 to 25 minutes.

Recipe Notes

From DeLallo
Course : Side Dish
Cuisine : American
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Patricia — June 6, 2017 at 8:49 am

    These are wonderful – served them at a cocktail party for 25 and they were a hit. Thank you!

  2. #
    Lynda — June 1, 2017 at 7:38 am

    Hi Tessa, do you cook the prosciutto first before mixing it with the breadcrumbs, parsley, etc.?

  3. #
    Patricia — April 4, 2017 at 9:28 am

    We loved these and I am making them again for a fundraiser cocktail party. Thanks for the recipe.

  4. #
    Valerie — October 19, 2013 at 9:04 pm

    It looks delicious! (:
    French is my first langage, but I know a bit of spanish from highschool (but I barely remember) and I took an Italian class last year, so I know just enough to order in a restaurant (but why would I want to do anything else than eat in Italy, anyway! hihi).
    It’s the first, but not last, time I visit your blog, I really like it! (:

  5. #
    Chung-Ah | Damn Delicious — July 1, 2013 at 8:15 am

    My mom kind of overloaded me with all kinds of activities growing up. I started swimming at 4 and started violin at 5. I played violin for 10 years and finally stopped at 15, which I’m totally regretting now. Hopefully when I quit my day job, I can start that up again.

    Anyway, these mushrooms – YES! Anything combined with prosciutto and parmesan is a plus in my book!

  6. #
    Aggie — June 24, 2013 at 2:07 pm

    These look so so good, I love shrooms!

    I would love to learn how to knit – and crochet again. I always did it with my mom and grandma when I was a kid, would love to make some stuff for my kiddos now 🙂

  7. #
    Carole — June 21, 2013 at 6:11 pm

    Lovely work, Tessa! Would you be happy to link it in to the current Food on Friday which is collecting snacks and treats? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers

  8. #
    Rebecca {Foodie with Family} — June 20, 2013 at 9:12 am

    I have such a mushroom addiction! It pairs nicely with my pork/ham/prosciutto/bacon addiction, so you’ve gone and done it for me this time! There is simply no way I can resist making these soon.

    And as for music, I have been blessed to grow up in a family of musicians (both professional and amateur) and to marry the most talented musician I’ve ever known. Unfortunately, being the daughter of a concert grade pianist didn’t rub off on me… every now and then I get back on and practice hard for a while, but I do wish I’d put more effort into it when I was taking lessons. And I hear you on languages. I was an exchange student in France in high school and was fluent, but just haven’t used it in the intervening years. I’d like to brush back up on that!

    • #
      Tessa — June 20, 2013 at 8:13 pm

      Wow… sounds like you’ve got music in your blood! My boyfriend is a musician too. French would be a hard language to maintain because there aren’t many speakers here in the States and there isn’t much French media. I think I get at least 4 Spanish TV channels so I really have no excuse!!

  9. #
    Georgia @ The Comfort of Cooking — June 20, 2013 at 7:54 am

    These mushrooms look scrumptious, Tessa! What a great little bite for summer entertaining. I love the flavors!

  10. #
    Joanne @ Fifteen Spatulas — June 20, 2013 at 7:39 am

    Ohhh I totally understand! I studied abroad in Spain and was fluent when I was there (I was in Granada, and no one there spoke English so I had no choice), but I think I’ve lost it…it’s sad! We should practice with each other LOL. These mushrooms are killer by the way! Love what you’ve stuffed them with.

    • #
      Tessa — June 20, 2013 at 8:10 pm

      I’d LOVE to go to Spain!! We should practice haha!! 🙂 I actually just downloaded Rosetta stone… I’m getting serious about this!

  11. #
    Carolyn — June 20, 2013 at 3:38 am

    Being Canadian, I did about 8 years of French in school, and I can’t speak it very well at all! I’d love to brush up on it. And I love these mushrooms!

    • #
      Tessa — June 20, 2013 at 8:09 pm

      I’ve met a handful of French Canadians who come down to Arizona for the winter and it always makes me wish I knew at least a little bit of French!

  12. #
    madscar — June 20, 2013 at 1:51 am

    Uau this is amazing:) I love it!

  13. #
    Denise — June 19, 2013 at 7:11 pm

    I am currently re-learning French, just started last Sunday. It was one of my majors when I was in college but I didn’t really get into it too much since I have a lot of other subjects to juggle and no one had the time to practice speaking it. 😛 Sure is fun to be going back to it. I want to learn how to bake too – that’s why I keep coming back here. That and the food you make looks awesome. =))

    • #
      Tessa — June 20, 2013 at 8:07 pm

      Félicitations! I hope I’ve helped you learn how to bake a little 🙂

  14. #
    Reina — June 19, 2013 at 2:51 pm

    I loooove mushrooms. Those look so good.

    And I desperately wish I could surf. Though first I’d have to learn how to swim obviously..

    • #
      Tessa — June 20, 2013 at 8:06 pm

      Haha learning how to swim might be helpful! I’d be terrified to learn how to surf. I HATE the feeling of water being shot up your nose, especially salt water.

  15. #
    Alice @ Hip Foodie Mom — June 19, 2013 at 11:23 am

    Love this, Tessa! I love anything with mushrooms. . I seriously think I could be a vegetarian if I had to b/c of mushrooms! 🙂 I speak a little Korean. . wish I could speak more. . but wasn’t paying attention when my parents put me in Korean school every summer when I was a kid! That’s what we get for putting me in Korean school with my friends. We just goofed off!
    Totally regret it now. . especially now that I have kids. . and no instruments either. . I did take piano when I was a kid but didn’t like it. . it’s never to late though to learn! 🙂

    • #
      Tessa — June 20, 2013 at 8:05 pm

      I can’t imagine trying to learn a language with a completely different alphabet. So much more difficult than Spanish. You’re right – it is never too late to learn!

  16. #
    Lauren @ Aprons and Cammies — June 19, 2013 at 10:28 am

    A girl after my own heart!! I took Spanish, Violin, Gymnastics AND Dance!! I see all these videos of girls doing Gymnastics now and my back just hurts looking at them!

    As far as learning Spanish – I took four years in High School and promptly forgot EVERYTHING. But I moved to Mexico for a year and was AMAZED at how much I picked back up. The only advice I can give you is to listen to Spanish music, television, newspapers…anything. Dedicate an hour a day or an hour a week to it. It won’t seem like a lot, but you’ll mentally be processing it before you know it! I have a couple Spanish Pandora stations that I listen to every once in awhile to keep me up on it.

    As far as tutorials go, I would LOVE a tutorial on SUSHI!! The Mr and I made some the other night that came out AMAZINGLY…I’m surprised I’d never tried it before! I bet a lot of people out there are intimidated by it!

    • #
      Tessa — June 19, 2013 at 11:02 am

      We basically had the same childhood 😉 I did a backbend the other day just to see if I could still do it and I was surprised I didn’t injure myself haha!

      You’ve really motivated me to dedicate more time and energy to Spanish. Living in Arizona and having Hispanic family members I could certainly find ways to expose myself to the language to get more practice. How amazing that you lived in Mexico! I haven’t been since I was a kid.

      Sushi!! How funny – I was literally just talking about making sushi at home with a friend last night. We spent one class session on it in culinary school and it certainly requires some practice and patience but you’re right… it’s pretty amazing when you make it yourself.

  17. #
    marcie@flavorhtemoments — June 19, 2013 at 8:56 am

    These look seriously good!

  18. #
    Rachel @ Baked by Rachel — June 19, 2013 at 5:36 am

    Love everything about these!

  19. #
    Tieghan — June 19, 2013 at 5:24 am

    YUM! What an awesome little stuffed mushroom!

  20. #
    Crystinna — June 19, 2013 at 5:10 am

    I’m making these tonight, I bought a ton of mushrooms at a farmers market and finally have a use for them. My thoughts exactly on Spanish from high school all that time spent and GONE! Which sparked my interest to learn ASL recently, it’s such an interesting language all on it’s own. My personal lost talent is gymnastics from high school, funny how we are all so active then and adult life priorities kick in.

    • #
      Tessa — June 19, 2013 at 9:32 am

      In culinary school we had a deaf student who had two interpreters with her and it was fascinating to watch them translate! They let us ask questions about ASL and working as a translator in exchange for food 😉

      I did gymnastics too! It’s too bad so many of these fun and creative activities are reserved for children. I took dance in high school (it was an option to replace it with P.E. class) and even by that age I felt as though it was too late to start a hobby like that because so many dancers started as very young children.

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