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Home » Sides and salad recipes » Garlic stuffed mushrooms with Ham and Cheese

Garlic stuffed mushrooms with Ham and Cheese

Author: VJ Published : August 2019 Updated : November 2021 / 4 people have commented

Recipe
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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.

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Table Of Contents
  1. Garlic stuffed mushrooms with ham and cheese
  2. Ingredients for ham and cheese stuffed mushrooms
  3. How to make ham and cheese stuffed mushrooms
  4. What to serve with ham and cheese stuffed mushrooms
  5. Pin for later
  6. Recipe – Ham and Cheese Stuffed Mushrooms
  7. Garlic stuffed mushrooms with ham and cheese

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 co-operate, 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 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 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 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 stuffed 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.

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, making sure that 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.

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.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Pin for later

Why not pin this recipe so you can make these ham and cheese stuffed mushrooms later.

Recipe – Ham and Cheese Stuffed Mushrooms

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 25 minutes
Cook 15 minutes
Total Time 40 minutes
Servings: 4 people
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5 from 5 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.
  • 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.

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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Filed Under: All Recipes, Sides and salad recipes

About VJ

In my previous life, 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, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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Reader Interactions

Comments

  1. Caren

    31 August 2019 at 12:40 pm

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

    Reply
    • VJ

      31 August 2019 at 5:03 pm

      🙂 Thank you

      Reply
  2. VJ

    21 August 2019 at 6:01 pm

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

    Reply
  3. G

    21 August 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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