Recipes

Ingredients

• 2 oz (60 g) plain, brick-style cream cheese
• 4 oz (125 g) goat cheese
• 2 tbsp (30 mL) milk
• 2 tsp (10 mL) Dijon mustard
• 2 cloves garlic, minced
• 1/2 tsp (2 mL) paprika (approx.)
• 1/4 tsp (1 mL) pepper
• 1 pkg (125 g) Mastro® Prosciutto Cotto chopped
• 1/2 cup (125 mL) shredded Gruyère cheese
• 1/4 cup (60 mL) grated Parmesan cheese, divided
• 2 tbsp (30 mL) chopped fresh parsley, divided
• 1 tbsp (15 mL) finely chopped fresh chives
• 1 tsp (5 mL) chopped fresh tarragon
• 24 large cremini mushrooms, stems removed
• 1 tbsp (15 mL) bread crumbs

Directions

1. Preheat oven to 400ºF (200ºC). Using electric mixer, beat together cream cheese, goat cheese and milk until smooth. Beat in Dijon, garlic, paprika and pepper until well combined.
2. Stir in ham, Gruyère, 2 tbsp (30 mL) Parmesan, 1 tbsp (15 mL) parsley, chives and tarragon. Fill mushroom caps with cheese mixture, mounding over caps. Arrange on parchment paper–lined baking sheet. Combine remaining Parmesan cheese and bread crumbs; sprinkle over top.
3. Bake for about 15 minutes or until mushrooms are tender and filling is heated through. Let cool slightly. Sprinkle with remaining parsley, and paprika (if desired).
4. Tip: If desired, use this filling mixture to stuff chicken breasts or portobello mushrooms for an entrée version of this recipe.