Mushrooms stuffed with Ham and Black Garlic Mayonnaise

Name: Mushrooms stuffed with Ham and Black Garlic Mayonnaise
Yield: 6 serving
Ingredients: 6 whole mushrooms; 300 gm ham; 80 ml butter; 5 gm salt; 5 gm black pepper; 100 gm onion; 60 gm black garlic mayonnaise; 1 teaspoon Dijon mustard; ¼ cup parsley; 6 lices cheddar cheese; 6 lices provolone cheese; 1 teaspoon smoked paprika

User Reviews

4.7

18 reviews

Excellent

Servings
6
Cuisine
gluten-free

Mushrooms stuffed with Ham and Black Garlic Mayonnaise

Iris Warren

Report

These are the perfect small bite. Make ahead or serve straight from the oven. They are great by themselves or with a balsamic dressed salad. This recipe uses Australian cup measurements

Share:

I Made This!

Be the first!

Print

28 people printed this

Save this

Be the first!

Ingredients

Servings

6 whole mushrooms Field or Portobello
300 gm ham off the bone, approximately
80 ml butter or olive oil
5 gm salt
5 gm black pepper
100 gm onion finely chopped (1 cup)
60 gm black garlic mayonnaise Doodles Creek or similar
1 teaspoon Dijon mustard
¼ cup parsley chopped - (1/2 small bunch )
6 lices cheddar cheese
6 lices provolone cheese or swiss cheese
1 teaspoon smoked paprika just for sprinkling on top-don't skip this!

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

You'll need a frypan, oven tray and the oven preheated to 180 C/ 350 F
First peel the outer skin from the mushrooms and remove the stalk. Finely chop these and set them aside.
Put the mushrooms onto the lined oven tray and drizzle with 2 Tablespoons of the oil or melted butter and a grinding of pepper. Bake for 15 minutes or until starting to soften and release some juices. Set aside
Cut the onion and slice the ham. Then heat a fry pan to medium heat, add the oil or butter and the onion and mushroom trimmings and gently sauté till they are soft.
Take off the heat and cool down. when cool to touch add the Black Garlic Mayonnaise, Dijon and ham and stir well to combine.
Pile the filling mixture into the mushroom cups ( these will probably go flat- that's OK). Then top with a slice of both cheeses then sprinkle with a little smoked paprika. You can store these at these for later now if you like)
Pop into the oven and bake till bubbling, approximately 10-15 minutes depending on your oven ( they could also go under a grill or broiler)
Eat as an appetiser or entrée or use smaller mushrooms for a canapé / small party bite.
These are great both at room temperature or refrigerated and reheated for up to two days later