Ham and Cheese Stuffed Mushrooms with Garlic Butter

They say ‘life is too short to stuff a mushroom’. I say if you want to taste these delicious ham and cheese stuffed mushrooms with garlic butter then you need to find the time!!!

Ham and cheese stuffed mushrooms

Lovely meaty Portobello mushrooms, filled with a mixture of garlic butter, ham and onion 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.

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

Unfortunately, the UK weather doesn’t always co-operate, and as barbeques are not as much fun in the pouring rain, I compromise and bake these 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?

Ingredients for ham and cheese stuffed mushrooms

Whenever I read a recipe I like to have a 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 full list of ingredients and quantities in the printable recipe card further down in the post.

• Large Portobello mushrooms – stalks removed and chopped
• Chopped ham – I use sandwish 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 judgement when making this dish. If your mushrooms are quite small then you will need less filling.
• This recipe allows for 1/2 cup of cooked filling per mushroom.

How to make ham and cheese stuffed mushrooms

The time to make these mushrooms is about 40 minutes, and 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.

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.
• 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, making sure that each mushroom gets a share of the garlic butter that is in the filling.

Top with cheese

• Top each mushroom with grated cheese. 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.

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.

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 piece 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.

Equipment

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You probably already have everything in your kitchen to make this dish. You will need:

• Sharp knife – for cutting the ingredients
• Chopping board – to protect your counter top
• Small saucepan – for making the filling
• Baking sheet – for baking in the oven or on the barbeque grill

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Recipe – Ham and Cheese Stuffed Mushrooms

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5 from 3 votes

Ham and Cheese Stuffed Mushrooms

Portobello mushrooms stuffed with a mixture of ham, onion and mushrooms and smothered in cheese

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Course: Appetizer, Side Dish

Cuisine: Any

Servings: 4 people

Calories: 230kcal

Author: VJ

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.
• Remove the stalks from the mushrooms and chop into fine dice.
• Melt the butter in a saucepan and add the onions and garlic.
• Saute gently for a few minutes until the onions are translucent Do not allow the onions or garlic to brown.
• Add the mushrooms and ham and continue to fry until most of the moisture has evaporated from the mushrooms.
• Sprinkle the mushrooms with salt.
• Spoon the filling onto the mushrooms. Make sure each mushroom gets a small amount of the garlic butter.
• 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 1/2 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.

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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.

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