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    Home » Recipes » Mushroom recipes

    Garlic stuffed mushrooms with ham and cheese

    Published: Aug 21, 2019 · Modified: May 30, 2024 by VJ · This post may contain affiliate links · 5 Comments

    Jump to recipe

    They say 'life is too short to stuff a mushroom'. I say if you want to taste these delicious garlic stuffed mushrooms with ham and cheese then you need to find the time! (And to be quite honest, they don't take long to make at all).

    A large cheese covered stuffed mushroom on a plate.
    Jump to:
    • Garlic stuffed mushrooms with ham and cheese
    • Ingredients for ham and cheese stuffed mushrooms
    • How to make ham and cheese stuffed mushrooms
    • What to serve with ham and cheese stuffed mushrooms
    • Save for later
    • Related recipes
    • 📋The recipe

    Garlic stuffed mushrooms with ham and cheese

    Lovely meaty Portobello mushrooms, filled with a mixture of garlic butter, ham, and onions and smothered with delicious melted cheese. Grill them on the barbeque or bake them in the oven and serve with a juicy steak and a pile of golden chips or french fries.

    Whenever we had a barbeque in South Africa (which was often), we always made a plate of these garlicky ham and cheese stuffed mushrooms to hand around as a starter. They were always a big hit.

    Unfortunately, the UK weather doesn't always cooperate, and as barbeques are not as much fun in the pouring rain, I compromise and bake these stuffed mushrooms in the oven instead.

    Either way, they taste amazing. With melted cheese oozing over the ham and onion filling, and the garlic butter covering the inside of the mushrooms - how can you resist?

    A large stuffed mushroom cut in half to show the inside.

    Ingredients for ham and cheese stuffed mushrooms

    Whenever I read a recipe I like to look at the ingredients to see whether I have everything I need. To make it easy for you - I've listed the ingredients below. You can get the complete list of ingredients and full instructions for making these garlic ham and cheese stuffed mushrooms on the printable recipe card at the end of this post.

    • Large Portobello mushrooms - stalks removed and chopped
    • Chopped ham - I use sandwich ham from the local deli
    • Onion - very finely chopped, but don't grate it as it oozes too much moisture
    • Garlic - garlic and mushrooms are so good together
    • Cheddar cheese - grated, for sprinkling over the top
    • Butter - for frying the onions and garlic
    • Salt (optional)
    • The quantities of ham and onion are approximate only. You may need more or less depending on the size of your mushrooms.
    • Please use your own judgment when making this dish. If your mushrooms are quite small then you will need less filling.
    • This recipe allows for ½ cup of cooked filling per mushroom.

    How to make ham and cheese stuffed mushrooms

    The time to make these stuffed mushrooms is about 40 minutes which includes making the filling, stuffing the mushrooms and baking in the oven.

    Times for barbeque cooking will vary depending on how hot your fire is.

    Collage of 4 images showing the steps for stuffing a mushroom.

    Prepare the mushrooms

    • Peel the skin off the mushrooms and remove the stems.
    • Chop the stems into small pieces - these make a delicious addition to the filling (image 1 above).
    • Season each mushroom with a sprinkling of salt (this is optional).

    Prepare the filling

    • Melt the butter in a saucepan and add the chopped onions and garlic. Saute gently for a couple of minutes until the onions are translucent.
    • Add the chopped mushroom stems and the ham and continue to fry on a very low heat, stirring continuously, until the onions are soft and the juice from the mushrooms has evaporated.
    • Spoon the filling into the mushrooms, ensuring each mushroom gets a share of the garlic butter that is in the filling (image 2 above).

    Top with cheese

    • Top each mushroom with grated cheese (image 3 above). I like to use a mixture of grated cheddar and mozzarella, but you can use whatever cheese you have handy.

    Bake or Barbeque

    To bake in the oven - place the mushrooms on a tray lined with baking parchment and bake at 180C / 375F for 15 minutes or until the cheese is golden and bubbling (image 4 above).

    To barbeque - place the mushrooms on a baking tray and cover with tinfoil. Place on the grill at the side of the barbeque until the mushrooms are soft and the cheese has melted. Timing for this will depend on the heat of the barbeque fire - so keep your eye on them. Don't place the mushrooms directly over the coals or they may burn.

    A large cheese covered stuffed mushroom on a plate.

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    What to serve with ham and cheese stuffed mushrooms

    These mushrooms make a delicious starter at a dinner party, served with a little chopped tomato and lettuce and a slice of crispy garlic bread.

    If you are having them at a barbeque, why not try serving them with chicken and bacon skewers?

    Or if you are looking for a light lunch, serve with a bowl of Orzo Pasta Summer Salad.

    If you are looking for a different way of serving mushrooms, why not try air fryer mushrooms with balsamic and garlic? I promise you - they are delicious.

    Save for later

    Why not save this recipe to one of your Pinterest boards so you can make these ham and cheese stuffed mushrooms later? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

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    Visit my mushroom recipes page for more delicious mushroom recipes. Here are a few you might enjoy:

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    📋The recipe

    A large cheese covered stuffed mushroom on a plate.

    Garlic stuffed mushrooms with ham and cheese

    They say 'life is too short to stuff a mushroom'. I say if you want to taste these delicious garlic stuffed mushrooms with ham and cheese then you need to find the time!!!
    Recipe by: Veronica
    Appetizer, Side Dish
    Any
    Calories 230
    Prep 20 minutes minutes
    Cook 15 minutes minutes
    Total Time 35 minutes minutes
    Servings: 4 people
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 6 votes

    (Click the stars to rate this recipe)

    Equipment

    • Sharp Knife
    • Chopping Board
    • Small saucepan
    • Baking sheet

    Ingredients

    • 4 large Portobello Mushroom
    • 1 cup onion (finely chopped)
    • 1 cup ham (chopped into small blocks)
    • 50 g butter (about 2 tablespoons)
    • 2 cloves° garlic (finely minced)
    • ½ cup grated cheddar cheese (for topping)
    • salt (optional)

    Instructions

    • Peel the skins off the mushrooms and discard.
      4 large Portobello Mushroom
    • Remove the stalks from the mushrooms and chop into fine dice.
    • Melt the butter in a saucepan and add the onions and garlic.
      1 cup onion (finely chopped), 50 g butter (about 2 tablespoons), 2 cloves° garlic (finely minced)
    • Saute gently for a few minutes until the onions are translucent Do not allow the onions or garlic to brown.
    • Add the mushroom stems and ham and continue to fry until most of the moisture has evaporated from the mushrooms.
      1 cup ham (chopped into small blocks)
    • Sprinkle the mushrooms with salt.
      salt (optional)
    • Spoon the filling onto the mushrooms. Make sure each mushroom gets a small amount of the garlic butter that the onions were cooked in.
    • Top each mushroom with grated cheese
      ½ cup grated cheddar cheese (for topping)
    • Line a baking tray with baking parchment and arrange the mushrooms on the tray.
    • Bake in a preheated oven (180°C / 375°F) for 15 minutes until the cheese is golden and bubbling.

    Notes

    If your mushrooms are quite small you may need less filling (ie less onion and ham).  Please use your own judgement as to quantities.  This recipe allows for ½ cup cooked filling per mushroom.
    Don't discard the mushroom stems - they make a delicious addition to the filling.  Chop them finely and add them to the filling mixture once the onions are translucent.
    Let the onions and garlic sweat gently in the butter until they are translucent.  Take your time over this step - don't allow the onions and garlic to brown or it will taste bitter.
    I like to use a mixture of cheddar and mozzarella to top the mushrooms because the mozzarella give a lovely soft chewy texture.
    This dish can be baked in the oven as per the instructions in the recipe above.
    To Barbeque - cover the baking tray with tinfoil and place on the grill at the side of the coals.  Do not place directly over the coals.  Allow to cook until the mushrooms are soft and the cheese has melted.  The cooking time will depend on the heat of your barbeque.  You will need to keep your eye on them.
    The calorie count has been calculated using an on-line nutrition calculator.  Calories are for 1 mushroom.

    Nutrition

    Calories - 230kcal | Carbohydrates - 6.1g | Protein - 11.1g | Fat - 17.8g | Saturated Fat - 10.4g | Cholesterol - 61mg | Sodium - 640mg | Potassium - 347mg | Fiber - 1.1g | Sugar - 1.3g | Calcium - 122mg | Iron - 1mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      5 from 6 votes (2 ratings without comment)

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    1. Lea

      September 02, 2024 at 5:36 pm

      5 stars
      Wonderful recipe to use up leftover ham and (in our case) mushrooms. Simple, straightforward, and delicious!

      Reply
    2. Caren

      August 31, 2019 at 12:40 pm

      5 stars
      Willem told me about this web site and I love all the recipes on here.

      Reply
      • VJ

        August 31, 2019 at 5:03 pm

        🙂 Thank you

        Reply
    3. VJ

      August 21, 2019 at 6:01 pm

      5 stars
      It makes me feel so happy to hear that - I love them too.

      Reply
    4. G

      August 21, 2019 at 4:58 pm

      5 stars
      Absolutely delicious, we made these as a starter and we'll definitely be making them again.

      Reply

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