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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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.

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Prosciutto and Parmesan Stuffed Mushrooms
Ingredients
- 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
Instructions
- Preheat the oven to 400˚F. Line a large baking sheet with parchment paper.
- Remove the stems from mushrooms. Discard the tips of stems, then chop the remaining stems.
- 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.
- 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.
These are wonderful – served them at a cocktail party for 25 and they were a hit. Thank you!
Hi Tessa, do you cook the prosciutto first before mixing it with the breadcrumbs, parsley, etc.?
We loved these and I am making them again for a fundraiser cocktail party. Thanks for the recipe.
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! (:
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!
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 🙂
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
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!
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!!