Stuffed Mushrooms Ii
Submitted by stephensnat
Stuffed mushrooms filled with smoked ham, garlic, white wine, and fresh herbs, then broiled with melted cheese. A Mexican-inspired appetizer with a crispy, savory bite.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minThese stuffed mushrooms pack a punch with smoked ham, garlic, oregano, and a splash of white wine in every bite. The filling gets shaped into small balls and tucked into pre-browned caps, then broiled until the cheese on top goes bubbly and golden.
Browning the caps first in butter is a step worth paying attention to. It drives off extra moisture so the mushrooms hold their shape under the broiler instead of turning soggy. That brief sear also adds a nutty, caramelized flavor to the caps themselves.
The lime juice is the surprise here. It cuts through the richness of the ham and cheese, giving each bite a bright, Mexican-inspired edge that keeps you reaching for more.
Chef Tips
- Choose mushrooms that are roughly the same size so they cook evenly under the broiler.
- Squeeze out excess moisture from the chopped stems before mixing them into the filling.
- Watch the broiler closely. Three minutes can go from golden to burnt fast.
- Let the filling cool slightly before shaping into balls. Warm filling won’t hold its shape.
Variations
- Spicy kick: Add a finely diced jalapeño to the filling for some heat.
- Italian twist: Swap oregano for basil and use prosciutto instead of smoked ham.
- Vegetarian: Drop the ham and add finely chopped sun-dried tomatoes instead.
Ingredients
Directions
Cut stems from mushrooms; finely chop enough stems to measure ¼ cup.
Heat margarine in 10-inch skillet just until bubbly.
Place mushroom caps, topsides down, in margarine.
Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon.
Cook and stir onion in same skillet until tender; stir in wine.
Simmer uncovered 2 minutes.
Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly.
Shape mixture into 24 small balls; place 1 in each mushroom cap.
Sprinkle with cheese. Set oven control to broil.
Place mushroom caps on rack in broiler pan.
Broil with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.
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