Stuffed Mushrooms with Prosciutto and Gruyere

Here is yet another appetizer I brought to another potluck. Gotta say, I do love a potluck. Why? Because there is lots of sharing and you get to taste everything. Always my fav.

There are million different ways to prepare stuffed mushrooms and here is my take.

You’ll need:
1 lb Cremini mushrooms
1/2 a bunch of green onions
1 cup spinach
1 medium yellow onion
Garlic
1/3 lb of thinly sliced prosciutto
Gruyere Cheese

You’ll also need:
1/2 cup of bread crumbs
1 tablespoon of butter
Italian Seasoning

Dice up the onion.

Mince up some garlic. Or if you’re like me, 6 cloves or so…

Chop up the spinach.

Ok, now time for the mushrooms. Be sure to wash them well, mushrooms are pretty dirty. The use a spoon to scoop out the stems. Set stems aside. We will use them for the stuffing.

Separate stems and ‘shrooms.

Now, dice up the stems.

Looking’ good.

In a skillet, sauté the mushroom caps with a tablespoon or so of butter. We want to soften these up a bit. Sauté on medium heat for 5-6minutes or until slightly tender.

While the ‘shrooms are on the stove, let’s slice up the prosciutto.

Oh, look who finally climbed out of her bed! Little Mimi has quite the nose for deli meat!

All sliced up.

Thinly slice your green onions. These are for the topping.

And thinly slice the gruyere too. Also for topping.

Combine all fresh ingredients in a large bowl. Add 1/2 cups of bread crumbs.

Add a few shakes of Italian seasoning.

A few pinches of kosher salt.

Mix that all up.

Don’t forget about these babies we had sautéing!

Lightly spread a little olive on the bottom of a large baking pan. Now, things are finally coming together! Start stuffing!

Ok, so… I made a wee bit too much stuffing. Instead of throwing it away, I just poured it all on top of the stuffed mushrooms. I knew everything was going to cool down so in the end it would be ok.

Then top everything with gruyere slices and green onions. If you didn’t want to use the extra stuffing, place a slice of gruyere over each mushroom and top with some green onions.