Goat Cheese and Prosciutto Stuffed Mushrooms

Sometimes I’m tempted to just write something along the lines of “OMG, these were sooooo good. The end.” and be done.

Would that work?

Because here’s the deal, it’s Easter Sunday night as I write this, the house has been cleaned twice in 24 hours (once before people arrived and once after), all the china and silver have been washed by hand, the roast pan has been scrubbed of the slimy, sticky ham glaze stuff (eww), all the leftovers put away and my husband has once again left for the week.

I’m physically exhausted from all that and mentally, my brain is still recovering from the brunch conversation that surrounded these little bites of heaven.

We covered the state of our nation, the demise of U.S. paper currency, how gold was formed (meteor impact vs. natural resource), the statues on Easter Island, gun laws, the tv show The Bible and the price of replacing a roof.

Do you have a headache now too?

So here’s what I can say about these before I go pop some ibuprofen and go to bed, the creamy tart goat cheese is perfectly offset by the crispy prosciutto and the mushy/softness of the mushrooms is balanced by the crunchy garlic/almond topping.

Throw some basil in there as a kicker and it’s a serious bite sized flavor explosion.

They’re the perfect appetizer mushroom but also a function great as a side dish. Although, air fryer mushrooms would be a little less involved for that.

That’s a little better than “OMG, these were sooooo good,” right?

Check out this guide on how to properly clean mushrooms then get started!

More stuffed mushrooms to make

This stuffed portobello mushroom recipe is an indulgent meatless meal (or side dish) which is great if you have bigger portobellos on hand.

There’s also a meaty version of stuffed portobellos filled withturkey and garlic cheese that’s pretty hard to resist too.