Baked Cream Cheese Stuffed Mushrooms - Running Is My Passport

Baked Cream Cheese Stuffed Mushrooms


16 baby button mushrooms, cleaned washed and remove stems (save half)
4 oz cream cheese
4 ½ oz prosciutto
1 tsp dijon mustard
¼ tarragon
½ black pepper
¼ kosher salt
¼ chopped fresh chives
2 tbsp grass fed butter


Preheat oven to 350 F
Chop mushroom stems
In a nonstick pan melt butter over medium heat and add stems, prosciutto, and chives for 5-6 minutes
Reduce heat and add cream cheese and spices then stir until melted and well combined
Scoop mixture into mushrooms and place in a greased baking dish
Cook for 20 minutes let cool for 2 and serve (makes 4 servings)

Nutrition: 1 serving Calories 263 P 12.4 F 22 C 1.9