Prosciutto & Asiago Stuffed Mushrooms #ThanksgivingLeftovers

Prosciutto and asiago cheese help to transform leftover Thanksgiving stuffing into an entirely new super-tasty stuffed mushroom post-holiday appetizer.

My mom and I are becoming crazy big fans of Taste of Home Magazine. Not only do we enjoy flipping through it to find many of the Faith, Hope, Love, & Luck recipes that have been featured over the past few years, but we also enjoy seeing the many other great recipes that home cooks have come up with. Recently, while flipping through one issue together, we happened upon a Sausage and Mushroom Corn Bread Dressing Recipe. I immediately suggested to my mom that perhaps she should try making it for our Thanksgiving meal this year. Well y’all, I don’t mind telling you that it was pretty gosh darn tasty and a welcome change to our traditional Thanksgiving meal.

Make sure to keep an eye out for the December/January 2018 edition of Taste of Home’s Simple & Delicious magazine, where you can find Faith, Hope, Love, & Luck’s featured recipe for Quick Mexican Bean Soup.

You can find the original recipe for 10-Minute Mexican Bean Soup HERE and all of Faith, Hope, Love, & Luck’s other previously featured recipes on our Awards, Recognitions, & Sponsored Post page.

Now, you know what’s even better than stuffing on Thanksgiving day? Leftover stuffing shoved inside of a few mushroom caps with prosciutto and asiago cheese. We’re talking some serious yumminess y’all. So, if you’re tired of leftovers already, and looking for something new to make with them, make sure to give this recipe a try. I promise you that they won’t last long; they are seriously addictive and it’s almost impossible to stop eating them once you start. They truly are the perfect little post-holiday bite.

Prosciutto and asiago cheese help to transform leftover Thanksgiving stuffing into an entirely new super-tasty stuffed mushroom post-holiday appetizer.

Ingredients:

  • 1 (16-oz.) Package White Button Mushrooms
  • 6 Prosciutto Slices
  • Leftover Thanksgiving Stuffing
  • Asiago Cheese

Prosciutto and asiago cheese help to transform leftover Thanksgiving stuffing into an entirely new super-tasty stuffed mushroom post-holiday appetizer.

Directions:

  1. Preheat oven to 350 degrees.
  2. Gently wipe the mushrooms off with a damp paper towel and then remove and discard the stems.
  3. Place the mushrooms smooth side down on a parchment paper-lined baking sheet.
  4. Use your hands to tear 3 strips of prosciutto into little pieces. Stuff these small pieces into each mushroom cap.
  5. Form the stuffing into small balls and then place one on top of each mushroom cap.
  6. Use your hands to tear 3 strips of prosciutto into little pieces. Place these small pieces on top of each stuffing ball.
  7. Bake for 25 minutes.
  8. Grate a generous amount of asiago cheese over each stuffed mushroom.
  9. Bake for an additional 5 minutes, or until the cheese has turned golden brown.

Prosciutto and asiago cheese help to transform leftover Thanksgiving stuffing into an entirely new super-tasty stuffed mushroom post-holiday appetizer.

Suggestions:

  • The stuffing may fall off of a few of the mushroom caps while baking. Gently place it back on top of the mushroom caps if this happens, and then gently press it down to adhere. I suggest gently pressing the stuffing down on each mushroom cap before topping with grated asiago.
  • Don’t worry about any excess cheese grated onto the parchment paper. It will bake into crunchy little bits of yumminess that you can use to garnish each mushroom cap with.
  • Allow the mushrooms to sit a few minutes before serving so that no one burns the roof of their mouth off and the stuffing will have a chance to soak in the excess water from the mushrooms.

Prosciutto and asiago cheese help to transform leftover Thanksgiving stuffing into an entirely new super-tasty stuffed mushroom post-holiday appetizer.

Improvements:

  • Top each mushroom with a little bit of cranberry sauce.
  • Use a Microplane Coarse Grater to grate the asiago cheese needed for this recipe.
  • If your stuffing is dry, add a little bit of water, chicken stock, or creamy horseradish to it. This will make it easier to form balls to stuff each mushroom cap with.

Prosciutto & Asiago Stuffed Mushrooms

Prosciutto & Asiago Stuffed Mushrooms

Ingredients:

  • 1 (16-oz.) Package White Button Mushrooms
  • 6 Prosciutto Slices
  • Leftover Thanksgiving Stuffing
  • Asiago Cheese

Directions:

  1. Preheat oven to 350 degrees.
  2. Gently wipe the mushrooms off with a damp paper towel and then remove and discard the stems.
  3. Place the mushrooms smooth side down on a parchment paper-lined baking sheet.
  4. Use your hands to tear 3 strips of prosciutto into little pieces. Stuff these small pieces into each mushroom cap.
  5. Form the stuffing into small balls and then place one on top of each mushroom cap.
  6. Use your hands to tear 3 strips of prosciutto into little pieces. Place these small pieces on top of each stuffing ball.
  7. Bake for 25 minutes.
  8. Grate a generous amount of asiago cheese over each stuffed mushroom.
  9. Bake for an additional 5 minutes, or until the cheese has turned golden brown.
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Prosciutto and asiago cheese help to transform leftover Thanksgiving stuffing into an entirely new super-tasty stuffed mushroom post-holiday appetizer.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

A huge ol’ thank you to Family Around the Table and Culinary Adventures with Camilla for hosting #ThanksgivingLeftovers. Make sure to check out all of the other great #ThanksgivingLeftovers recipes featured below.




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  • Cindys Recipes

    I love this idea for upcoming holiday parties!

    • Thanks Cindy! If only I had leftover stuffing on hand every day!

  • Books n’ Cooks

    LOVE LOVE LOVE this twist on a classic appetizer. I’m now sad that I don’t have any leftover stuffing…

    • Sadly, I used it all on one batch of mushrooms…I kinda wish I had more to make another batch!

  • Looks yummy! Thanks for sharing at Friday Frenzy Link Party! PINNED!

  • Rebekah Rose Hills

    Yummmm!!! I love this!

    • It’s crazy good! I’m sure I’ll be making a lot during the holidays!

  • Judi Graber

    I use to get Taste of Home magazine but they have so many other special eds that I quit buying them. I will keep an eye out for the Dec./Jan. issue – didn’t know you were a contributor. Love the filling – forget the mushrooms – LOL! Thanks for sharing your recipe with Fiesta Friday.

    • I guess you could always ditch the mushrooms…prosciutto wrapped stuffing balls…that could be a thing!!! I don’t always get the special editions but the subscriptions for Taste of Home and Simple & Delicious are so cheap that I am better off getting them than just buying two magazines throughout the year.

  • Debbie Spivey

    I’ve found some great recipes in that magazine. This looks great!