Mushrooms stuffed with ham, parmesan and panko is an idea for a delicious appetizer that can be served both warm and cold. To prepare stuffed mushrooms, you need pieces with large caps, so portobello mushrooms work best in this dish. I do not peel the mushrooms, I remove the stems, chop them finely and fry them with garlic and olive oil. After frying, I combine them with crispy panko, intense parmesan and ham. I season the stuffing with freshly chopped parsley, which gives the stuffing a herbal aroma.
This dish is a meat dish due to the ham used in the stuffing, so it should appeal to all carnivores. However, if you prefer a meatless version of stuffed mushrooms, here are some suggestions.
Every time I make stuffed mushrooms, they are very popular among my guests, whether I serve the vegetarian or the meaty version. What also matters to me is the time I have to put into preparing my appetizers and snacks. In the case of stuffed mushrooms, it is usually short, which is why stuffed mushrooms are on the list of dishes that I often settle on for special events. When warm, they are a great appetizer, and served cold they are delicious as a snack on a buffet table. I encourage you to try the recipe for mushrooms stuffed with ham and enjoy.
Ingredients for mushrooms stuffed with ham.
- 8 pieces of portobello mushrooms (around 550-600 g)
- 100 g ham
- 1 big clove of garlic
- a pinch of salt
- a pinch of black pepper
- 40 g panko
- 1 tablespoon of olive oil
- 1 tablespoon of chopped parsley
- 40 g grated parmesan
How to make mushrooms stuffed with ham.
Wipe the mushrooms with a damp paper towel, remove the stems and cut them into small cubes. Place the chopped mushrooms in a frying pan, add mushed garlic and olive oil. Fry over a medium heat for 5-6 minutes and when ready, let them cool down. In a bowl, combine cold mushrooms, ham cut into strips, panko, salt, pepper, finely chopped parsley and parmesan. Fill each mushroom cap thoroughly with the stuffing, pressing it lightly. Place the stuffed mushrooms on a baking tray and put in the oven preheated to 180 degrees Celsius for 25-30 minutes.
Good to know when making mushrooms stuffed with ham.
I didn’t peel the mushrooms, I only cleaned them with a damp paper towel.
You can use any type of ham in this dish. In my opinion, smoked pork ham works best, but you can also use cooked ham. It does not necessarily have to be pork ham, for example, it can be poultry ham.
The panko can optionally be replaced with breadcrumbs.
Do you like stuffed mushrooms? If so, try our recipe for Mushrooms stuffed with mozzarella.