Stuffed Portobello Caps w/Prosciutto & Blue Cheese

Monika Rosales


Another one of my "hands on" creations with ingredients in my fridge. perfect appetizer


★★★★★ 1 vote

20 Min
20 Min


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  • 1 pkg
    portobello mushroom caps
  • 1/2
    onion, diced small
  • 3
    slices of proscuitto , diced small
  • 1/4 c
    blue cheese, crumbled into small pieces
  • 1/4 c
    parmesan cheese
  • 2 tsp
    olive oil

How to Make Stuffed Portobello Caps w/Prosciutto & Blue Cheese


  1. take the stems off the mushroom caps, and clean the caps with a damp paper towel ( do not rinse under water) as these are like sponges and will absorb and become wilted.
  2. in a casserole dish, coat the bottom with 1 teaspoon of the olive oil,arrange the mushroom caps
  3. in a small skillet, saute the onions and prosciutto in the rest of the olive oil, till soft a few minutes,put in a bowl and add the blue cheese, combine well, fill each cap with a little bit of the mixture, top with the parmesan cheese and bake at 350 for 20 mins. No need for salt, as the prosciutto and blue cheese have plenty...Enjoy

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