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! (And to be quite honest, they don’t take long to make at all).

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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?

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.

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.

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.

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Additional resources

Don’t forget to check out my handy Cookery Conversion Calculator if you want to convert any of your recipe measurements from grams to cups, ounces, tablespoons or millilitres and vice versa. You can also use the calculator for converting oven temperatures between Fahrenheit, Celsius, and Gas marks.

If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read all about it in this post on baking at high altitudes.

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Recipe – Ham and Cheese Stuffed Mushrooms

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