Mushrooms Stuffed with Prosciutto, Shallots, Goat Cheese

I’ve been making these for years.

Originally I made them with cream cheese (the real, full-fat stuff) and bacon (also the real, full-fat stuff).

They were delicious and a standard nibble to pass around with a glass of wine.

I’ve updated them a bit…. But just a bit and so, so simple to make.

Make small ones for cocktail nibbles; larger ones to eat with knife and fork for a first course.

Use any dry-cured ham….. Or bacon.

Mushrooms Stuffed with Prosciutto, Shallots, Goat Cheese

Total time: 20 minutes


  • 6 large cremini mushrooms, cleaned, stems removed
  • 4 shallots, chopped
  • 2 slices Prosciutto, chopped
  • 3oz (90gr) soft goat cheese
  • 2 tsp olive oil

Mushrooms Stuffe with Prosciutto and Goat Cheese


  • Heat olive oil in a medium skillet.
  • Add shallots and sauté until starting to brown, about 7 minutes.
  • Add Prosciutto and sauté until crisp.
  • Remove shallot / ham mixture to a small bowl.
  • Add mushroom caps to skillet and sauté until light brown, 2 – 3 minutes, turning once.
  • Remove and place on a baking sheet.
  • Add goat cheese to shallot / ham mixture and stir well.
  • Spoon goat cheese mixture into mushroom caps, dividing evenly.
  • Bake in 375F (180C) oven for 8 -10 minutes, until they are light brown.
  • Remove and serve immediately.

Print Recipe

Progress has been made in the pantry.

Yes, yes, he’s working on the shelves….

But the progress that made me happy was getting the appliances in place…..

Specifically, the little fridge at the end.

We had to replace our refrigerator this summer and, unfortunately, we discovered that a mere 2 inches shorter in height caused us to lose a significant amount of interior space. We don’t have enough room for an ‘American’ which is what the side-by-side fridges are called here and the biggest one that fit was still smaller than the one we replaced.

Anyway, we bought another, small, under the counter fridge for additional storage. We use it for milk, yogurt, fruit juice and insulin.

It’s been out  in the barn.

It’s been cold these last few weeks and we’ve both been getting rather tired of having to run out to the barn to get a yogurt.

We are most pleased.


With the weather being so cold there have been other, temporary, changes as well.

Mon mari set-up a work bench in the TV room.

He says it’s because it’s too cold to work in the barn, glue not setting right and so on….

I think it’s so he can watch the ‘true crime’ shows on TV while he works

Even though they’re red, they are not Christmas decorations.

They’re clamps.


He’s making the cabinet doors – thus the clamps and glue.

That’s my exercise bike in the corner of the photo – it’s normally in the pantry, but he moved it out of his way.

So I have to watch his true crime shows while I exercise.


If you want nutrition information for the recipe, try this site: Calorie Count

8 thoughts on “Mushrooms Stuffed with Prosciutto, Shallots, Goat Cheese”

  1. I love watching the house come together. And the table, it’s such a small thing. Be glad he’s not working on a Harley motor in the middle of your living area 😉 The shrooms look wonderful. I’m trying new things before our Christmas eve dinner to decide on which hors d’oeuvres to serve so it’s been an adventure in eating around here lately 🙂

  2. Kate, thanks – on both counts

    Tanna, thanks…. on all counts 😉

    nightmusic, it sounds like a fun eating adventure – my favorite kind. I’m worried that he might move the big mower in after the holidays to work on that…. Sigh… I shouldn’t have said yes the first time LOL

    Zoomie, a kitchen redo is exciting – and such a pain while it’s happening LOL

    Thanks, Penny…. slowly it comes together.

  3. last night I was at a restaurant to celebrate a friend’s mom’s 90th B-day and had mushrooms and cheese as a first course; this is a reminder of how great they are and for so little effort!

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