Gluten-Free French Onion and Prosciutto Stuffed Mushrooms

You didn’t think I’d send you into one of the biggest finger-food-friendly weekends of the year (Super Bowl weekend, y’all,) without a couple different options to nibble on while watching the big game now did you? Pssht. I love you and one bite appetizers far too much to do that. That said, pre-heat your ovens and grab a platter for Gluten-Free French Onion and Prosciutto Stuffed Mushrooms!

Homemade French Onion Dip and prosciutto, which would undoubtedly take up a large portion of my last meal on earth plate, along with really good Pad Thai and smoked cheddar cheese, in case you were wondering, collide in these creamy, sky high-piled, gluten-free stuffed mushrooms with a chewy, parmesan crust. Sha. Blammy!

Have you ever illogically dismissed something for a number of years only to turn around and go over-the-top bananas for it?

Big Bang Theory: wouldn’t watch it for four years because the guy from Roseanne, a show I always hated, starred in it. Ben finally convinced me to give it a chance then I binge watched every single episode on TBS in 2 months and haven’t missed a new episode yet.

Yoga: thought it was for granola-loving Californians with beach access and an aggressive Lululemon habit (that’s the jealousy talking.) Gave it a try a few years ago and it swiftly got me in the best shape of my life. Remind me why I stopped doing yoga again?! Oh right, the chaturangas were giving me tennis elbow. Any form tips?

Pillow top mattresses: up until last year I thought a mattress was a mattress. Then Ben and I ditched our ancient bed, splurged on a pillow top mattress, and I quickly became aware that at a mattress is not just a mattress! Every single night when I go to bed I tell Ben, this is my favorite part of the day. It’s like sleeping on a cloud.

Mushrooms: I know I sound like a broken record but since accepting mushrooms into my life a couple months ago I eat them at least once a week – usually in this Leek and Mushroom Chicken Skillet, but also just like, sautéed with butter and garlic, tossed with gluten-free pasta and parmesan cheese, and under a mountain of French Onion dip and prosciutto. I am finding dozens of excuses to include them in my weekly meal plan – and for special occasions, too!

Gluten-Free French Onion and Prosciutto Stuffed Mushrooms are the perfect addition to your Super Bowl spread. A perfect one-bite app that’s savory, creamy, and has a parmesan crust that’s a little bit crunchy and chewy at the same time. I feel like melted parmesan cheese just gets me. It tastes so darn good.

Start by making the French onions which is fancy talk for simmering 1 chopped jumbo sweet onion in 1 Tablespoon butter, 1/2 cup beef broth, 1 Tablespoon worcestershire sauce, 1/4 teaspoon dried thyme, 1/2 teaspoon sugar, and 1 bay leaf until softened and a gorgeous, caramel-brown color, about 20 minutes. Give them a stir here and there – you definitely don’t have to babysit them.

Let the onions cool slightly then add to a large bowl with 8oz 1/3 less fat cream cheese that’s been softened to room temperature then mixed with 1/2 teaspoon garlic powder and pepper to taste, and 2oz chopped prosciutto. 

I almost always use La Quercia prosciutto (pronounced la-quare-cha – try it, it’s fun to say) for my prosciutto-eating needs. It’s world renowned and made right here, about 20 minutes away, in Norwalk, IA! The ingredients are pork, and sea salt. Love it!

La Quercia’s prosciutto is sliced tissue paper thin and is soft and buttery. It is SUCH a treat and totally worth a few extra bucks if you can find it.

Ok, filling done, time to focus on the fungi! I can’t. Anyway, you’ll need 24oz baby portobello mushrooms, which could also be called crimini mushrooms at your grocery store. If you can’t find these you can of course use regular white button mushrooms – you’ll need the same weight, just plan on having more stuffed mushrooms as they’re typically smaller than baby bellas.

Pop the stems out then fill each mushroom with 1 Tablespoon filling (I used a cookie scoop.) Use a little less filling for smaller mushrooms, and a little more for bigger mushrooms, then use a small spoon to make sure the filling is pressed into the mushroom cavity.

Now’s the fun part – making the parmesan cheese crust! Put 1/2 cup freshly grated parmesan cheese in a small dish (I just used a measuring cup,) then lightly roll each mushroom top in the parmesan cheese until it’s completely covered. Easy peasy.

Place the stuffed mushrooms back onto the baking sheet then bake for 20-22 minutes at 350 degrees or until the tops are nice and golden brown.

Place on a a serving tray then pop and enjoy! (Psst! If you need more game-day recipe ideas check out the bottom of my latest Weekly Update newsletter!)

Gluten-Free French Onion and Prosciutto Stuffed Mushrooms

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Description

Gluten-Free French Onion and Prosciutto Stuffed Mushrooms taste like creamy French Onion Dip spiked with salty prosciutto. The perfect party bite!

Ingredients

makes 20-24 stuffed mushrooms

• 1 Tablespoon butter
• 1 jumbo sweet onion, chopped
• salt and pepper
• 1/2 cup gluten-free beef broth
• 1 Tablespoon gluten-free worcestershire sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 8oz 1/3 less fat cream cheese, softened to room temperature
• 1/2 teaspoon garlic powder
• 2oz prosciutto, chopped
• 24oz baby portobello mushrooms
• 1/2 cup freshly grated parmesan cheese

Directions

1. Melt butter in a large skillet over medium heat. Add onions, beef broth, worcestershire sauce, sugar, dried thyme, bay leaf, and a little salt and pepper. Bring the mixture to a boil over high heat then turn heat back down to medium and cook, stirring occasionally, until onions are soft and dark brown, 20 minutes. Cool slightly.
2. Meanwhile, remove stems from mushrooms then place on a parchment paper or silpat lined baking sheet. Preheat oven to 350 degrees. Pour parmesan cheese into a small dish.
3. In a large bowl stir together softened cream cheese, garlic powder, and pepper to taste. Add chopped prosciutto and onion mixture then mix until combined. Scoop by the Tablespoon (I used a cookie scoop) into mushroom caps - a little less for smaller mushrooms, a little more for larger mushrooms - then use a small spoon to make sure filling is packed into the cavity. Roll tops gently in parmesan cheese then place back on baking sheet and bake for 20-22 minutes or until tops are golden brown.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

French Onion Dip is one of my favorite foods and mixing it with prosciutto, stuffing it into a mushroom cap, and topping it with parmesan cheese takes it to a totally new level. Hope you love and goooo (insert your team here)!