Mushroom and Prosciutto Appetizers


  • 1 and 1/2 lb button mushrooms, halved, stems removed
  • 18 slices prosciutto, cut into 4 pieces each
  • 1/2 stick butter
  • kosher salt and black pepper to taste
  • 1/2 cup port wine.
  • Remove stems from mushrooms and cut in half
  • Add the butter to a large saute pan and using medium heat add the mushrooms and cook for about 1 minute.
  • Season with salt and pepper, then add the port wine and allow to reduce completely.
  • Remove from heat and set aside.
  • Cut 18 pieces of prosciutto into 4 pieces each, then thread 4 pieces of mushroom and 3 rolled pieces of prosciutto alternately onto wooden skewers and serve.

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