Stuffed Mushrooms #1

These stuffed mushrooms are a timeless party starter that balances earthy mushroom flavors with salty ham and aromatic herbs. The filling combines finely chopped mushroom stems, smoked ham, garlic, and fresh parsley, bound together with breadcrumbs and a touch of dry white wine for depth. Broiling the caps with Monterey Jack cheese creates a delightful contrast between the tender, juicy mushroom and the crispy, melted cheesy topping. Perfect for holiday gatherings, dinner parties, or as an elegant appetizer for casual get-togethers, they are simple to assemble and always a crowd-pleaser.

Cooking Method: Baking, Stewing

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 12

Calories: 274.1

Description

These stuffed mushrooms are a timeless party starter that balances earthy mushroom flavors with salty ham and aromatic herbs. The filling combines finely chopped mushroom stems, smoked ham, garlic, and fresh parsley, bound together with breadcrumbs and a touch of dry white wine for depth. Broiling the caps with Monterey Jack cheese creates a delightful contrast between the tender, juicy mushroom and the crispy, melted cheesy topping. Perfect for holiday gatherings, dinner parties, or as an elegant appetizer for casual get-togethers, they are simple to assemble and always a crowd-pleaser.

Ingredients

24 md Mushrooms
2 tablespoon Margarine Or Butter
1/4 cup Onion, Chopped
2 tablespoon White Wine, Dry
1/4 cup Bread Crumbs, Dry
1/4 cup Cooked Smoked Ham, Fine Chop
2 tablespoon Parsley, Snipped
1 tablespoon Lime Juice
1 Clove Garlic, Finely Chopped
1 teaspoon Oregano Leaves, Dried

Directions

1
Preheat the oven broiler and position the rack so the top is 3-4 inches from the heat source.
2
Clean the mushrooms and remove the stems; finely chop the stems to measure 1/4 cup.
3
Heat the margarine or butter in a 10-inch skillet over medium heat just until bubbly.
4
Place the mushroom caps top-side down in the skillet and cook uncovered until light brown, then remove with a slotted spoon.
5
Add the chopped onion to the same skillet and cook, stirring frequently, until tender.
6
Stir in the dry white wine and simmer uncovered for 2 minutes.
7
In a bowl, combine the chopped mushroom stems, cooked onion mixture, ham, breadcrumbs, parsley, lime juice, garlic, and oregano.
8
Allow the filling mixture to cool slightly.
9
Shape the cooled mixture into 24 small balls and place one ball into each mushroom cap.
10
Arrange the stuffed mushrooms on a rack in a broiler pan.
11
Sprinkle each mushroom cap generously with shredded Monterey Jack cheese.
12
Broil for about 3 minutes, or until the cheese is melted and bubbly.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 274.1kcal

% Daily Value *
Total Fat 8.1g13%
Saturated Fat 1.9g10%
Cholesterol 7.2mg3%
Sodium 397.7mg17%
Total Carbohydrate 34.4g12%
Dietary Fiber 7.9g32%
Sugars 13.0g
Protein 24.5g49%

* 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

Use Monterey Jack cheese for the best meltability and mild flavor, though Gruyre or Swiss cheese are excellent substitutes.

Ensure the mushroom caps are dry before stuffing to prevent the filling from becoming soggy.

You can prepare the filling up to a day in advance and store it in the refrigerator; assemble and broil just before serving.

For a vegetarian version, omit the ham and add extra breadcrumbs or a tablespoon of nutmeg for depth.

Watch closely while broiling as cheese can burn quickly; the goal is just melted and slightly golden.

Keywords: stuffed mushrooms, appetizer, ham filling, garlic mushrooms, broiled appetizer, party food, monterey jack, dinner party, easy snacks, mushroom caps, herb stuffing, white wine, pork appetizer, crowd pleaser, vegetarian option, oven broil, cheese topping, smoked ham, fresh parsley, dry white wine

Read it online: https://www.chefs-mate.com/recipe/stuffed-mushrooms-1/