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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 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 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.

Sea Salted Pecan Caramel Cheeseball

1 Tbsp. butter
1 Tbsp. water
1 package Halladay's Sea Salted Caramel Cheesecake, divided
1 (8 oz.) bar cream cheese, softened
1 cup pecans, coarsely chopped

Melt butter in a small fry pan. Add water and 3 Tbsp. cheesecake mix; swirl to combine. Fold in pecans. Cook over low heat for 2 to 3 minutes. Pour onto waxed paper or foil to cool; set aside. Add remaining cheesecake to cream cheese; blend well. Refrigerate one hour. Roll in cooled pecans. Serve as a dessert with vanilla wafers or crisp apple slices.

Caramelized Onion & Bacon Empanadas

Caramelized Onion & Bacon Empanadas

1 medium onion, sliced
2 Tbsp. olive oil
3 oz. cream cheese, softened
¾ cup sour cream
½ cup mayo
2 Tbsp. Halladays Caramelized Onion Farmhouse Artisan Dip
1 cup shredded mozzarella
3 pieces cooked bacon, crisp and crumbled
1 cup cooked chicken, chopped (if desired)
2 pie crust dough rounds (refrigerated or Jiffy Mix works well)

Preheat oven to 425°F. Sauté onions in oil until caramelized. Combine cream cheese, sour cream, mayo, seasoning and mozzarella. Fold in onions, bacon, and chicken. Roll out crust and cut into 3-inch circles. Fill each circle with 2 tsp. of mix in. Moisten edges of dough with water, fold in half and crimp edges with a fork. Bake until golden brown, about 20-25 minutes, flipping once half way through. Let cool 5 minutes before serving.