Parmesan and Prosciutto Stuffed Mushrooms w/ Pork Rind “Bread Crumbs”
Listen, I don’t pretend to be anything I’m not like a green juice drinker, an airport friend, or a good baby sitter. And I’ve certainly never pretended to be a “low fat” or “healthy cook.'“ Yes, I cook vegetables and lean meats (occasionally but it’s the fat that makes life oh so sweet), but almost every dish I make has a Tablespoon (or 4) of extra (or randomly added) butter, or a secret layer of cheese or in this case, a sprinkling of God’s candy….pork rinds. I know they aren’t for everyone BUT, I think I might be onto something here. While this dish doesn’t seem “health conscious” per se, I realized I just created an accidental Keto, Paleo, Atkins hybrid love child and you can thank me later when you’re attempting to go low-carb or gluten free.
These stuffed mushrooms are incredible quick and easy to make. I cook them in an air fryer which I highly recommend. Click here for the one I personally use.
The entire recipe takes less than 10 minutes to make, 20 if you are using a conventional oven.
Recipe:
10-20 min
Serves 2 (ingredients can easily be multiplied for more)
-One 8 oz pack baby bella mushrooms. Stems removed and then chopped and used for filling.
-2 green onions chopped
-2 handfuls of fresh spinach chopped
-3 slices of proscuitto
-1/2 cup Parmesan cheese shredded
-4 pork rinds crumbled
1.) Wash all vegetables and if using an oven preheat to 395 degrees
2.) Remove the stems from the mushrooms and then place the heads of the mushrooms in the oven to bake while you cook the filling. Finely chop the mushroom stems, the green onions, the spinach, and the prosciutto.
3.) Place a tablespoon of butter or olive oil in a skillet and heat for about 30 seconds then add the chopped mushroom stems, green onions, spinach, and prosciutto in the pan and sautee’ for about 3-4 minutes until tender.
4.) Remove skillet from heat and mushrooms from the oven and let cook a minute. Then take a spoon and scoop the filling into each mushroom and set into your air fryer tray or your sheet pan in your oven.
5.) Take the shredded Parmesan cheese and put a tablespoon on top of each mushroom and press into the filling so it doesn’t fall off. Then take your crumbled pork rinds and do the same. Place in your air fryer and cook for 4-5 minutes or your oven and cook for 8-10 minutes.