Lemon & Prosciutto Stuffed Mushrooms

From Paula Deen

• Ready In: 35 mins
• Yields: 36 mushrooms

Ingredients

• 3 (8 ounce) packages mushrooms
• 2  tablespoons butter
• 1 (5 ounce) package prosciutto, chopped
• 1⁄3 cup fresh chives, minced
• 2 (8 ounce) packages cream cheese, softened
• 2  tablespoons Dijon mustard
• 1  tablespoon lemon zest
• 1  teaspoon tarragon, dried
• 1⁄2 teaspoon ground black pepper

Directions

1. Preheat oven to 350.
2. Remove stems from mushrooms, finely chop enough to equal 1/3 cup. Discard remaining stems.
3. In a large skillet, melt butter over med. heat. Add prosciutto, chives and stems.
4. Cook, stirring frequently, for 6 minutes or until prosciutto is crisp and mushrooms are tender.
5. Reduce heat to low. Add cream cheese, mustard, lemon zest, tarragon, & pepper, stirring until mixture is combined.
6. Spoon cream cheese mixture evenly into mushroom caps, place on a rimmed baking sheet. Bake for 20 minutes, serve immediately.