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Mushrooms Stuffed With Spinach & Ham

Mushrooms Stuffed With Spinach & Ham recipe image
These stuffed mushrooms are a delightful appetizer that combines the earthy richness of fresh mushrooms with the savory punch of ham and the freshness of spinach. The filling is bound with cream and nutmeg, topped with sharp Parmesan cheese for a perfect finish. Ideal for holiday parties, elegant dinners, or as a sophisticated starter before a main course, they offer a satisfying bite with every mouthful. Simple to prepare using pantry staples, this recipe delivers restaurant-quality flavor with minimal effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 47.1
Dietary: Gluten-free
Description
These stuffed mushrooms are a delightful appetizer that combines the earthy richness of fresh mushrooms with the savory punch of ham and the freshness of spinach. The filling is bound with cream and nutmeg, topped with sharp Parmesan cheese for a perfect finish. Ideal for holiday parties, elegant dinners, or as a sophisticated starter before a main course, they offer a satisfying bite with every mouthful. Simple to prepare using pantry staples, this recipe delivers restaurant-quality flavor with minimal effort.
Ingredients
  • 1 pound Fresh mushrooms; large, 14-2
  • 2 teaspoon Olive oil
Directions
  1. 1
    Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. 2
    Rinse the large mushrooms and pat them dry with paper towels.
  3. 3
    Carefully remove the stems from the mushroom caps and finely chop the stems.
  4. 4
    Remove stems from fresh spinach, rinse, and drain well.
  5. 5
    Heat butter in a saucepan over medium heat, then add the finely chopped onion and cook until softened.
  6. 6
    Add the chopped mushroom stems, spinach, and prosciutto to the saucepan and saut&# 195;© until the spinach is wilted and moisture has evaporated.
  7. 7
    Stir in the whipping cream, lemon juice, nutmeg, and beaten egg, mixing well to combine. Season with salt and pepper to taste.
  8. 8
    Brush the mushroom caps lightly with olive oil and place them on a baking sheet.
  9. 9
    Fill each mushroom cap with the spinach and ham mixture.
  10. 10
    Sprinkle the grated Parmesan cheese over the top of each filled mushroom.
  11. 11
    Bake for 10 to 15 minutes, or until the mushrooms are tender and the tops are golden brown.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 47.1kcal
% Daily Value *
Total Fat 2.8g5%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 5.7mg1%
Total Carbohydrate 3.7g2%
Dietary Fiber 1.1g5%
Sugars 2.3g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.

Substitutions: For a vegetarian version, omit the ham and prosciutto. You can substitute the whipping cream with heavy cream or half-and-half for a richer flavor.

Tips: Ensure the spinach is thoroughly drained before adding it to the filling to prevent the mushrooms from becoming soggy.

Variations: Try adding a pinch of garlic powder or fresh thyme to the filling for an aromatic twist.

Keywords: stuffed mushrooms, spinach filling, ham appetizer, party food, easy recipes, mediterranean cuisine, baked mushrooms, cheese topping, dinner party, holiday appetizer, vegetable dish, savory snacks, cream sauce, parmesan cheese, quick meals, entertaining, mushroom caps, prosciutto, nutmeg, onion
Read it online: https://www.chefs-mate.com/recipe/mushrooms-stuffed-with-spinach-ham/