Goat cheese and prosciutto stuffed mushrooms

These goat cheese and prosciutto stuffed mushrooms are topped with a garlic almond crumb.

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 & once after), all the china & 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.

Goat cheese and prosciutto stuffed mushrooms

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.

goat cheese stuffed mushrooms

Do you have a headache now too?

goat cheese stuffed mushrooms with prosciutto

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.

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

Yield: 6 servings

Goat Cheese Prosciutto Stuffed Mushrooms

Goat Cheese Prosciutto Stuffed Mushrooms

These goat cheese and prosciutto stuffed mushrooms are topped with a garlic almond crumb.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 2 10oz. packages of white button mushrooms, cleaned & stems removed
  • 4 slices prosciutto
  • 4 oz. goat cheese
  • 1 clove garlic
  • 1/2 cup almonds
  • 1/4 cup basil
  • pinch of red pepper flakes
  • salt & pepper
  • extra virgin olive oil for drizzling


  1. Preheat oven to 400 degrees and lightly grease a baking sheet.
  2. In a skillet over medium heat, cook prosciutto until crispy. Set aside.
  3. Combine almonds and garlic in a food processor and process until a fine crumble forms. Transfer 1/4 cup of the mixture to a small bowl and leave the remainder in the food processor.
  4. Add the goat cheese, crisped prosciutto, basil, red pepper and salt & pepper to the food processor. Pulse a few times until everything is combined.
  5. Spoon the goat cheese mixture into each mushroom and then roll the stuffed side of the mushroom in the almond mixture in the bowl. Place the mushroom on the baking sheet. Repeat until all mushrooms are stuffed and rolled.
  6. Drizzle mushrooms with olive oil.
  7. Bake for 15 minutes. Turn the oven to broil for the last 1-2 minutes for a crispy brown top.
  8. Serve warm.


These can easily be made ahead of time and re-warmed. They can also be stuffed ahead of time and baked off right before serving.



  1. Rachel @ Baked by Rachel

    I duno… sometimes I want to just write ‘omg these are amazing, go make them now’ and be done with it. I don’t blame you one bit. I also totally get the post party headache and annoyance but it’s still kind of worth it in the end, right? And these mushrooms… they look so good!! Is it weird that I really like to stuff things?

  2. Megan {Country Cleaver}

    Even if you just left this with “OMG These were so good” I would have totally believed you. I can’t be in the same room with stuffed mushrooms with out hogging the plate all to myself. It’s obscene.

  3. Nutmeg Nanny

    That conversation would probably give me a headache too. I cannot handle stuff like that. I like talking about superficial things….like old episodes of Beverly Hills 90210. Also these mushrooms look amazing!!!!!

  4. Pingback: Food 101: Mushrooms | wedo.

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