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Mushrooms Stuffed with Boursin & Prosciutto

24 white mushrooms (1 ½-2 inches in diameter), destemmed
2 Tbsp. olive oil
¼ tsp. salt
¼ tsp. pepper
1 (8 oz.) bar cream cheese, softened
½ cup mozzarella cheese, shredded
1 Tbsp. Halladay's Boursin Cheese Seasoning
1 oz. thinly sliced prosciutto

Preheat oven to 450°F. Line a baking sheet with aluminum foil. Toss mushrooms with oil, salt and pepper; lay gill side down on baking sheet. Bake until mushrooms begin to release their moisture and shrink, about 15 minutes. Combine seasoning, cream cheese and mozzarella. Let mushrooms cool slightly before filling with cream cheese mixture; top with prosciutto. Bake until hot and prosciutto begins to crisp, about 10-12 minutes.

SIMILAR RECIPES
French Onion Mac and Cheese

French Onion Mac and Cheese

For the Caramelized Onions:
3 large sweet onions sliced
2 tablespoons of olive oil
1 tablespoon of Halladays Harvest Barn Boursin Dip Mix
For the Cheese Sauce:
4 Tbsp of all purpose flour
16 oz. of sharp cheddar cheese /grated
4 oz of shredded mozzarella
1 tsp of apple cider vinegar
pinch of coarse salt
pinch of black pepper
1 lb of pasta cooked according to directions
1 tablespoon of olive oil

For Crumb Topping
1 Tbsp. Harvest Barn Boursin Dip Mix
1 cup of breadcrumbs
1 Tbsp butter

Preheat the Oven to 350 degrees

In a heavy bottom skillet over med high head add the oil and sliced onions.
Allow to cook about 5 minutes. Add the bousin mix, stir and cook until carmelized
and golden brown.Put in a bowl and set aside.

To make the cheese sauce melt the butter and oil in the same skillet over med heat. Add the flour and cook 1 to 2 minutes. Add half the milk to the skillet and stir until the mixture thickens. Add the remaining milk and season with salt and pepper. Add the cheese and stir until all the cheese is well blended. Pour in the apple cider vinegar and fold
in the onions and cooked pasta.

Spoon the mac and cheese into a 4 qt. casserole dish.

To top with bread crumbs.
Melt the butter in a skillet. Add the bread crumbs and boursin blend. Toast the crumbs in the butter mixture until lightly browned. Spread on top of the macaroni mixture and bake uncovered for 30 minutes or until the top is golden brown and bubbly.

French Onion Cheeseball

1 sweet onion, thinly sliced
1 Tbsp. unsalted butter
½ cup white wine
1 (8 oz.) bar cream cheese, softened
1 Tbsp. Halladay's Farmhouse Five Onion Seasoning
1 cup gruyere or Swiss cheese, shredded

Melt butter in a pan and sauté onions until caramelized, about 10 minutes. Add wine and cook until reduced and let cool. Add cream cheese, seasoning and the cheese. From into a ball; chill at least 2 hours before serving.
Serve with crackers or toasted baguettes.

Prosciutto-Wrapped Stuffed Chicken

Prosciutto-Wrapped Stuffed Chicken

4 boneless skinless chicken breasts, butterflied and pounded thin
3 Tbsp. olive oil
4 cups baby spinach, wilted and finely chopped
½ cup drained ricotta cheese
½ cup parmesan cheese, finely grated
1 Tbsp. Halladay's Lemon Spinach Seasoning
8 slices of prosciutto, thinly sliced
1 lemon, halved

Position a rack in center of oven; preheat to 350°F. Season chicken with salt and pepper. Combine spinach, cheeses and seasoning; spread mixture on one side of each chicken breast. Fold chicken over filling to cover. Wrap each breast with 2 slices prosciutto. In large oven-proof skillet, heat 2 Tbsp. olive oil over medium high heat. Add chicken and cook prosciutto is browned, about 3 minutes on each side. Transfer skillet to oven and bake until chicken is cooked through, about 12 minutes. Half way through cooking, add lemon halves cut side down.

Chicken and Farro with Blistered Tomato Sauce

Chicken and Farro with Blistered Tomato Sauce

1 Tbsp Halladays Harvest Barn Garlic Tomato Basil Dip mix
1 lb of Boned Chicken Thighs or Breasts (cut or pounded thin)
1 medium zucchini, halved and sliced diagonally
2 Tbsp. capers/ drained and chopped
1 cup cherry tomatoes, halved
1 cup of farro
2 Tbsp. Greek Yogurt
1/2 cup of water
3 Tbsp. grated Parmesan cheese
2 Tbsp.Greek Yogurt
2 cloves of garlic minced
3 Tbsp. of olive oil

Cook farro in boiling salted water for 18 to 20 minutes and drain.

Sauté zucchini in 1 Tbsp. of olive oil for 4 minutes. Add chopped garlic and cook for another 2 minutes. Remove from pan.

Season chicken with 2 tsp. of Halladay's Harvest Barn Garlic Tomato Basil Seasoning and salt and Pepper to taste. In the zucchini pan, add another Tbsp. of olive oil and cook the seasoned chicken for 6 to 7 minutes per side until done.

In a second pan add another Tbsp. of olive oil and cook the halved cherry tomatoes for 1 to 2 minutes, flattening them as they cook. Add the water, chopped capers and remaining seasoning and cook for 1 to 2 more minutes until the sauce is thickened.

To the cooked farro add the Greek Yogurt, zucchini and 2 Tbsp. of cheese. Add salt and Pepper to taste.

Line your plate with the farro mixture, top with the cooked chicken and the pan sauce. Garnish with the remaining cheese.