Creamy Parmesan & Prosciutto Mushrooms

🧂 Ingredients

• 1 lbs Cremini Mushrooms
• ¾ cup Heavy Cream
• 1 cup Baby Arugula
• ¼ cup Parmesan Cheese
• 2 oz Dry Sherry
• 4 oz Boursin Cheese
• 2 oz Prosciutto
• 2 tbsp Butter
• 2 tbsp Minced Garlic
• 1 tbsp Avocado Oil
• 1 tbsp Italian Seasoning
• 1 tbsp Fresh Chopped Parsley
• 1 tsp Crushed Red Chili Flakes

Instructions

• 1 Pre heat oven to 400 degrees F.
• 2 Lay out slices of prosciutto on a sheet pan lined with parchment paper. Bake for
  7-10 minutes until crispy, then set aside to cool
• 3 Remove stems then cut the larger mushrooms into quarters, smaller ones can stay
  whole or cut in half. Toss with avocado oil then saute in a large cast iron
  skillet. Cook for about 5 minutes until tender then drain off exsess liquid and
  remove the mushrooms from the pan while you prepare the sauce.
• 4 Add butter and garlic to the pan and then deglaze the pan with the dry sherry
  reduce by half. Next add the softened cream cheese and heavy cream. stir until
  cream cheese has combined with heavy cream.
• 5 Stir in Parmesan cheese, Italian seasoning, parsley, arugula and chili flakes.
  Ad the mushrooms and half of the prosciutto back to the skillet, stir until all
  ingredients are coated in sauce. Garnish with remaining prosciutto and parsley
  

Nutrition Info