Hump Day Happy Hour: Sangria & Prosciutto

Half the week is over and we couldn’t be more excited! To celebrate we’re suggesting easy recipes to make an apricot champagne sangria to drink with prosciutto stuffed mushrooms! (Ah.. so yummy!) Since prosciutto is an Italian based cut of meat, we figured, “Why not enjoy it with some homemade sangria?” We found a great prosciutto-stuffed mushroom appetizer from Food Network and a very easy apricot champagne sangria recipe for you to make in your own kitchen. Have a great hump day happy hour!

 

Prosciutto-Stuffed Mushroom

Ingredients
3 (8-ounce) packages fresh baby bella mushrooms, wiped clean
2 tablespoons butter
1 (5-ounce) package prosciutto, chopped
1/4 cup minced fresh chives
4 ounces cream cheese, softened
1 tablespoon Dijon mustard
1/2 tablespoon lemon zest
1/4 teaspoon dried tarragon
1/2 teaspoon ground black pepper
Directions
Preheat the oven to 350 degrees F.

Remove the stems from the mushrooms. Finely chop enough mushroom stems to equal 1/3 cup. Discard the remaining mushroom stems.

In a large skillet, melt the butter over medium heat. Add the prosciutto, chives, and chopped mushroom stems. Cook, stirring frequently, until the prosciutto is crisp and the stems are tender, about 6 minutes. Reduce the heat to low. Add the cream cheese, mustard, lemon zest, tarragon, and pepper, stirring until the mixture is combined. Remove from the heat.

Spoon the cream cheese mixture evenly into the mushroom caps; place on a rimmed baking sheet. Bake 20 minutes. Serve immediately.

Cook’s Note: Mushrooms can be stuffed 2 days ahead. Cover and refrigerate.

Apricot Champagne Sangria

Ingredients to make it:
One bottle of your favourite kind of well-chilled Champagne
Two apricots, with the pits removed and all sliced up into pieces
One ounce of apricot brandy
One quarter of a cup of white sugar

Apricot Sangria
Putting it all together:
Pour the chilled champagne into a pitcher, and then add in the diced up apricots, apricot brandy, and the quarter cup of white sugar. Mix well and serve it immediately so the champagne doesn’t lose its fizz factor. It can be served over lots of crushed ice to make it even colder!

Thanks to Food Network and Mulled Wine Recipe for the ideas and instructions!

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