These stuffed mushrooms with cheese, prosciutto and eggs give you two flavors in one.
These stuffed mushrooms with cheese, prosciutto and eggs give you two flavors in one. (Submitted photo)

There is something wonderful about appetizers. Tiny nuggets of goodness that make your mouth water. I've been known to eat just appetizers for my entire meal. I'm guessing that I'm not in the minority since TGIFridays has been having app specials that let you eat as many of them as you want for a set price.

I don't know why those bites of deliciousness seem to attract me more than entrees. Give me two appetizers for dinner and I'm a satisfied consumer. Maybe that's the trick — you get two separates flavor profiles in one meal. Variety does seem to satisfy me more. This is why I decided to combine two appetizer ideas, stuffed mushrooms and quiche, in one little bite that I hope you enjoy.


Potluck casserole drums up some fond memories

There have been many versions of this casserole but this one is my favorite. I very fondly remember potluck dinners at church, Girl Scouts and PTA meetings.


1 pint button mushrooms, cleaned and de-stemmed (stems diced)

2 tbs. diced onion

2 slices prosciutto, diced

2 slices Swiss cheese, diced

3 tbs. butter

2 eggs

½ cup cream


Melt 2 tbs. of the butter, coat the mushroom caps with it and place in a baking dish. In a small frying pan, melt 1 tbsp. of butter and fry the onion, stem pieces and prosciutto until soft. Divide the Swiss cheese among the caps. Divide the fried mixture among the caps. Preheat oven to 350 degrees. Blend the eggs and cream and fill each cap with the liquid, pour slowly and a bit at a time. Bake for 20 to 25 minutes until the filling is set. Serve hot.

Lori Edmonds is a Reisterstown resident and can be reached via email at