• Barker BBQ

Smoked Prosciutto Wrapped Stuffed Mushroom

Just in time for the holidays, we have prosciutto wrapped stuffed mushrooms smoked to perfection. We are throwing down this perfect holiday appetizer to go along with your Prime Rib, Turkey, or Ham. I’m a little biased toward Prime Rib. I can be honest here.

You are going to need:

15 Baby Bella Mushrooms

1 Large Shallot

2 Cloves Garlic

3 oz Prosciutto

8 oz Cream Cheese

5 oz Shredded Cheese

1 LB Sausage (I like the Sage Jimmy Dean)

First off take the stems out of the mushrooms and reserve 1/2 of them, we will use them in our mushroom filling.

A step that is essential for me to a great stuffed mushroom is scooping out the mushroom to allow more filling, cause why wouldn’t you want more filling. The picture below shows a “scooped” out mushroom and a regular mushroom. As you can see there’s so much more room for activities. Like stuffing.

Next give the the mushroom stems garlic and shallot a fine mince and set aside.

I’ll spare you the pictures of browning the meat next. Heres what to do:

Brown the meatWhen it is almost browned you can add the veggies and cook for another 5 ish minutes to get them softened.Add Cream Cheese and stir.Add 1/2 cup shredded cheese mixture, stir a little and remove from heat and put into a bowl.

You will end with a super gooey, very rich tasting meat mixture to stuff the mushrooms with. Meat mixture. Just felt like saying it again. A rich meat mixture should be the goal of anything stuffed.

Time to stuff the mushrooms. I think using your hands is the easiest thing here. Stuff the mushrooms with your rich meat mixture but don’t even think about overstuffing them. You want some room to add cheese in a minute and it would be a BBQ catastrophe if all the cheese slid right off the top.

Now since our rich meat mixture apparently was not enough goodness, we bring in the Prosciutto. Cut each pice into 3 long strips and  wrap around mushrooms.

All wrapped up and good to go. Our Prosciutto stuck well to itself, but a Toothpick could be used to keep it in place.

I used a shaved cheese combo of Parmesan, Romano and Asiago. It was perfect for this recipe. A simple shredded cheese mix would work also but saying Asiago makes you sound more legit.

Time to get them on the Smoker (if you have to, the oven will work for our mushrooms stuffed with rich meat mixture). If you have a bbq that can cook indirectly it is for sure the way to go. I cooked these at 350 degrees for around 30 minutes on the Rec Tec RT-590 Stampede. They are ready to come off when the Prosciutto has a little crisp to its edges, the mushrooms have softened and the cheese has melted.

These came out perfect! Cheesy, gooey and so savory. The perfect side dish or appetizer, especially for holiday meals.

Prosciutto Wrapped Stuffed Mushrooms

Course Appetizer Cuisine American Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes


15 Baby Bella Mushrooms

1 Large Shallot

2 Cloves Garlic

1 lb Sausage (Sage Jimmy Dean)

3 oz Prosciutto

8 oz Cream Cheese

5 oz Cheese Blend I like a mix of Parmesan, Romano & Asiago


Remove stems from mushrooms and reserve 1/2 the stems. Scoop out insides of mushrooms to allow for more filling.

Chop Garlic, 1/2 of the mushroom stems and shallot finely.

Brown the sausage, when browned add the vegetables and sauté for 5 minutes until softened. Stir in cream cheese and 1/4 cup shredded cheese mixture and remove from heat and set aside.

Stuff mushrooms with meat and vegetable mixture to the top of the mushroom. Slice Prosciutto into long strips about 1/2 inch wide and wrap the mushrooms. Top with the rest of the shredded cheese.

Place in oven or smoker for 30 minutes at 350 degrees. Remove when cheese has melted and the Prosciutto has started to crisp slightly. Cool for 5 minutes before serving.


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