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- Hey everybody, it's Bobby here,
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and I've got another great recipe for you today.
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Something that I really love, mushrooms of all sorts.
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Not so much raw, but I love 'em when they're cooked.
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And today we're gonna do a prosciutto stuffed mushroom.
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It's really simple and I think you're gonna like it.
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We're gonna start by melting some butter in a skillet,
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which is happening as we speak.
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And to that, I'm gonna add my prosciutto.
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And listen, a little tip for you.
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Prosciutto can be difficult to chop
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with a knife on a cutting board.
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So what I did was I put this in the food processor.
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So lickety split, prosciutto was all ready.
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So you might remember that the next time
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or when you make this recipe.
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So I'm gonna add the prosciutto to my melted butter.
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Not every day prosciutto, prosciutto, prosciutto,
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pronounce it properly.
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Just stir that in with my butter just a little bit.
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Got a nice hot skillet going.
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Now to that, we're gonna add some chives
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And my mushrooms, take a look here.
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I pulled the stems off, cleaned them up,
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chopped up the stems.
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These are the stems in with the prosciutto,
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the butter, and the chives.
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And we'll cook this for about five minutes.
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So let's take our first break and I'll come right back.
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I've cooked my prosciutto, butter,
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and chive mix over medium heat
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for about five or six minutes.
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And oh boy, does it smells so good.
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I mean, you could just give me a spoon at this point
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and I could embarrass myself
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with just the prosciutto butter.
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It smells and looks wonderful.
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Ed, I don't know if you can get a shot of that,
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Okay, so I've reduced the heat to low,
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and to that I'm gonna add some softened cream cheese.
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I'm gonna do a tablespoon, sorry everybody, of Dijon.
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Which lends to just about anything
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from tuna fish to prosciutto.
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Dijon mustard is your friend.
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Okay, I'm gonna stir all this together again.
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We're on low, and these will be the ingredients
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that we'll stuff our mushroom caps with.
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The cream cheese is softened,
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but it's gonna take a few minutes for it to cooperate
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So let's take one more break and we'll come back
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when we get everything fully incorporated.
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This looks and smells so great.
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And again, this is a prosciutto
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cream cheese stuffed mushroom.
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So we've made our stuffing, our filling here.
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We're gonna fill our mushrooms
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and we're gonna bake them in the oven at 350
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for about 20 minutes.
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So I've turned everything down to low
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to get the cream cheese incorporated.
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Now I'm just gonna go ahead and turn it off.
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Everything's gonna be nice and warm here,
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so don't burn your fingers.
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And if you can see this, this really looks like,
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it looks like the old chipped beef
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my mom and dad used to make for me when I was a kid,
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chipped beef on toast.
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And there was a really crass, inappropriate name for it
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that might be regional,
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but it was SOS were the initials of the meal.
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So that's what this looks like.
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But this is a step above
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because it's beautiful prosciutto with cream cheese.
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So I'll show you a couple of these
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and then I'll spare you the rest.
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We'll take a little break and we'll pop 'em in the oven.
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So while I fill these mushrooms,
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you go grab a glass of water,
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take a break, whatever you need.
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I'll see you back here in just a minute, okay.
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Our stuffed mushrooms look great,
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and this looks much fancier
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and more difficult than it actually is.
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We got butter, prosciutto, cream cheese,
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chives, lemon zest, tarragon.
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We've melted it all together, we stuffed our mushroom.
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Oh, and don't forget the mushroom stems.
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And we stuffed our mushrooms with that concoction.
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It looks and smells wonderful.
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Now into the oven at 350 for about 20 minutes.
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So I'll see you when they come out.
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Now that's what I call an hors d'oeuvre.
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I wonder what you'd pay for this in a restaurant.
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I'll have the stuffed mushrooms please.
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- [Ed] Well there are some restaurants.
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- We are right in the swing of Thanksgiving
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and Christmas and New Year's.
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So for your New Year's party right there, everybody.
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These are a great hors d'oeuvre for your guests.
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They just came outta the oven, so if I burn myself,
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I'm gonna pretend that I did not.
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Boy does that look good.
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- Had to get rid of the fuzz.
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The prosciutto, the cream cheese.
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Umami is a fancy word.
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I hate to use it, but umami flavor, you know what I mean?
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Super, super savory and just delicious.
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How many could I eat?
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So this will be really popular for your New Year's party
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or your Christmas party.
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Wherever you need hors d'oeuvres,
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this one will fit the bill.
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So try our prosciutto stuffed mushrooms
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Until next time, bye y'all.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
