Stuffed mushroom cut in half to show the filling
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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


  • 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)


  • 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.


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.