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Italian-style Stuffed Mushrooms

Featured in the Honolulu Star-Bulletin on March 24, 2010.



Italian-style Stuffed Mushrooms

  • 1 container (8 ounces) fresh mushrooms
  • 1/4 pound prosciutto
  • 1/4 pound mozzarella cheese


Remove mushroom stems. Finely chop the mushroom stems, prosciutto, and cheese; mix together and stuff the mushroom caps. Bake at 375°F for about 20 minutes or until the cheese is melted and the mushroom caps are tender. Makes about 4 servings.

Approximate Nutrient Analysis per serving:
150 calories, 8 g fat, 4 g saturated fat, 45 mg cholesterol, 720 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 16 g protein


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