Goat Cheese Stuffed Mushrooms with Prosciutto and Sage

Goat Cheese Stuffed Mushrooms with Prosciutto and Sage // wishfulchef.com This recipe is adapted from Kath Eats. Stuffed mushrooms will make a perfect appetizer for Thanksgiving (along with my carrot and sweet potato fries and butternut squash soup). They’re full of flavor and come in a perfect little package. You can easily double or triple this recipe depending on how many guests you have.

I didn’t want to waste the leftover mushroom stems so I added them into the goat cheese stuffing, very finely chopped (see pictures). I then cooked them with the chopped sage leaves. Use some crispy prosciutto (or bacon bits) in the stuffing and for garnish, but feel free to omit for a vegetarian option.

Goat Cheese Stuffed Mushrooms with Prosciutto and Sage // wishfulchef.com

Goat Cheese Stuffed Mushrooms with Prosciutto and Sage // wishfulchef.com

Crisp up the prosciutto in a small pan and de-stem the mushrooms.

Goat Cheese Stuffed Mushrooms with Prosciutto and Sage // wishfulchef.com

Finely chop up the mushroom stems.

Goat Cheese Stuffed Mushrooms with Prosciutto and Sage // wishfulchef.com

Saute the finely chopped mushroom stems and sage. Mix all the ingredients together in a small bowl.

Goat Cheese Stuffed Mushrooms with Prosciutto and Sage // wishfulchef.com

Stuff the mushroom caps with the goat cheese mixture and bake for about a half hour.

Goat Cheese Stuffed Mushrooms with Prosciutto and Sage // wishfulchef.com

Goat Cheese Stuffed Mushrooms Recipe

  • olive oil, for drizzling
  • about 12 crimini mushrooms, cleaned and stems removed
  • leftover crimini mushroom stems, finely chopped
  • 3-4 ounces goat cheese
  • 2 slices prosciutto or bacon, chopped into small pieces
  • 4-5 leaves of sage, chopped fine
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

    Preheat oven to 375°F.

    Cook chopped prosciutto into a small pan until crisp. Remove and set aside. Line mushrooms on a pan and lightly drizzle or spray olive oil on them to coat. Finely chop the leftover mushroom stems and add to the pan. Saute for about 3-4 minutes, then add chopped sage and cook for 2-3 minutes. Combine all ingredients into a small bowl with the goat cheese and mix thoroughly. Stuff cheese mixture into the mushrooms. Bake for about 25-30 minutes, until mushrooms are tender.

    Total Time: 40 minutes
    Yield: Makes 12 mushrooms
    Goat Cheese Stuffed Mushrooms with Prosciutto and Sage // wishfulchef.com print recipe

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    4 Responses to “Goat Cheese Stuffed Mushrooms with Prosciutto and Sage”

    1. lauren @ the talking kitchen November 19, 2011 at 10:33 am #

      I saw these on Kath’s site too and I am def gonna make them for Thanksgiving, great idea with the sage and prosciutto!

      • Barb November 19, 2011 at 2:19 pm #

        Thanks, once I saw the post I just had to make them!

    2. Amanda November 20, 2011 at 2:09 pm #

      Wow, this looks sooo good! I think you’ll like my twist on stuffed mushrooms with pesto! Check it out here: http://bit.ly/pestostuffedmushrooms

      Thanks!

      • Barb November 20, 2011 at 8:07 pm #

        Thanks Amanda – Your mushrooms do look delicious, love the olive topping!

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