Not only are these stuffed mushrooms a great way to use up leftover stuffing, but they are also perfect for any holiday party or gathering. The small, bite-sized portions make them a great appetizer that can easily be shared and enjoyed by all. But this prosciutto and asiago cheese stuffed appetizer doesn’t have to be reserved for special occasions, it can also be enjoyed as a side dish for a weeknight dinner.
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.
Ingredients:
- 1 (16-oz.) Package White Button Mushrooms
- 6 Prosciutto Slices
- Leftover Thanksgiving Stuffing
- Asiago Cheese
Directions:
- Preheat oven to 350 degrees.
- Gently wipe the mushrooms off with a damp paper towel and then remove and discard the stems.
- Place the mushrooms smooth side down on a parchment paper-lined baking sheet.
- Use your hands to tear 3 strips of prosciutto into little pieces. Stuff these small pieces into each mushroom cap.
- Form the stuffing into small balls and then place one on top of each mushroom cap.
- Use your hands to tear 3 strips of prosciutto into little pieces. Place these small pieces on top of each stuffing ball.
- Bake for 25 minutes.
- Grate a generous amount of asiago cheese over each stuffed mushroom.
- Bake for an additional 5 minutes, or until the cheese has turned golden brown.
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 it 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.
- 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.
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.
Ingredients:
- 1 (16-oz.) Package White Button Mushrooms
- 6 Prosciutto Slices
- Leftover Thanksgiving Stuffing
- Asiago Cheese
Directions:
- Preheat oven to 350 degrees.
- Gently wipe the mushrooms off with a damp paper towel and then remove and discard the stems.
- Place the mushrooms smooth side down on a parchment paper-lined baking sheet.
- Use your hands to tear 3 strips of prosciutto into little pieces. Stuff these small pieces into each mushroom cap.
- Form the stuffing into small balls and then place one on top of each mushroom cap.
- Use your hands to tear 3 strips of prosciutto into little pieces. Place these small pieces on top of each stuffing ball.
- Bake for 25 minutes.
- Grate a generous amount of asiago cheese over each stuffed mushroom.
- Bake for an additional 5 minutes, or until the cheese has turned golden brown.
PIN THIS RECIPE
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A huge ol’ thank you to Culinary Adventures with Camilla for hosting #ThanksgivingLeftovers. Make sure to check out all of the other great #ThanksgivingLeftovers recipes featured below.
- Cranberry-Orange Brie Bites by Books n’ Cooks
- Cranberry-Topped Baked Brie by Culinary Adventures with Camilla
- (Leftover) Turkey and Cranberry BBQ Sauce Pizza by Kate’s Recipe Box
- Prosciutto & Asiago Stuffed Mushrooms by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Spicy Turkey Quesadillas by Jolene’s Recipe Journal
- Turkey Croquettes by Cindy’s Recipes and Writings
- Turkey and Sausage Gumbo by Palatable Pastime
- Turkey Pot Pie by Making Miracles
