Best Ham Stuffed Mushrooms Recipes

STUFFED CREPES WITH MUSHROOMS, HAM AND BECHAMEL SAUCE

Steps:

• For Filling
• Place porcini mushrooms in large bowl. Pour 2 cups hot water over; let stand 30 minutes to soften. Using slotted spoons, remove mushrooms from soaking liquid. Discard liquid. Finely chop porcini.
• Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add porcini and parsley and saute 1 minute. Add wine and boil until liquid evaporates, about 2 minutes. Reduce heat to medium-low. Mix in button mushrooms. Cover and cook until tender, stirring occasionally, about 10 minutes. Uncover and simmer until liquid evaporates, about 3 minutes. Season with salt and pepper.
• For Sauce
• Melt butter in large saucepan over medium heat. Add flour and stir 3 minutes (do not brown). Gradually whisk in milk. Simmer until sauce thickens, stirring occasionally, about 5 minutes. Stir in nutmeg. Season with salt and pepper. Cool to lukewarm, about 30 minutes.
• For Crepes
• Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
• If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium-high head. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
• Place 8 crepes on work surface. Place 1 ham slice in center of each crepe. Spread 1 tablespoons sauce over each. Top each with 2 rounded tablespoons mushroom filling. Roll up crepe jelly roll style. Arrange rolled crepes in single layer in 13x9x2-inch glass baking dish. Spoon remaining sauce over.
• Preheat oven to 475°F. Bake uncovered until crepes are heated through and top is golden, about 20 minutes. Sprinkle with cheese.

STUFFED TWICE-BAKED POTATOES WITH HAM, MUSHROOMS, AND GRUYERE CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around.
• Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.
• Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.
• Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.
• With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese.
• Remove the baking sheet from the oven and turn the temperature up to 500 degrees F.
• Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray.
• Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning.
• Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them.

HAM AND CHEESE STUFFED MUSHROOMS

Steps:

• Finely chop two of the field mushrooms and mix together in a bowl with the smoked ham, mozzarella and crushed garlic, then season well with salt and freshly ground black pepper. Fill the remaining eight mushrooms with the mixture.
• Put the mushrooms in a large oven dish, drizzle with the olive oil and cook for 7 mins on high. Serve on top of the salad leaves, and make sure you have plenty of crusty bread to mop up the juices.

HAM AND CHEESE-STUFFED PORK CHOPS WITH LOT-O'-MUSHROOMS SAUCE RECIPE

Steps:

• Cut a large pocket horizontally to the bone of each chop, and open the pocket like a book. Season the inside with salt and pepper. Place 2 sage leaves on top of each slice of Gruyêre. Wrap 2 slices of ham around each sage-cheese slice, creating a meat and cheese bundle. Tuck one bundle in each pork chop pocket and secure closed with a toothpick or two. Preheat a large skillet with the EVOO over medium-high heat. Season the outside of the chops with salt and pepper and add to the hot skillet. Cook on each side for 5 to 6 minutes. Remove the stuffed chops from the skillet to a platter, tent with foil, and allow the chops to rest for a few minutes. While the chops are resting, add the butter, mushrooms, garlic, and thyme to the skillet. Sauté for 3 to 4 minutes, stirring frequently, then season with salt and pepper. Dust the mushrooms with the flour and continue to cook for 1 minute more. Whisk in the wine, stock, and mustard, and then simmer until thick, about 3 minutes. Serve the stuffed chops with the mushroom sauce. 4 SERVINGS

DEVILED HAM-STUFFED MUSHROOMS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
• Mix cream cheese, deviled ham, onion soup mix, Worcestershire, and curry powder together in a bowl until well blended.
• Stuff each mushroom with cream cheese mixture and place on the baking sheet with the stuffing facing up. Sprinkle with Parmesan cheese.
• Broil in the preheated oven until cheese is nicely melted, 3 to 5 minutes.

HAM AND CHEESE STUFFED MUSHROOMS

Steps:

• Melt butter in medium skillet on medium heat. Add garlic; cook and stir 1 min. or until tender.
• Add mushroom caps, top sides down, to skillet; top with tomatoes, spinach and ham. Add water to skillet; cover. Cook on medium-low heat 8 min. or until mushrooms are tender. Top with cheese. Remove from heat.
• Let stand, covered, 1 min. or until cheese begins to melt. Cut each mushroom into 6 wedges to serve.

HAM STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms.
• Chop stems and saute with onions in 1 tbs. butter until tender.
• Remove from heat and stir in ham and parmesan and set aside.
• In small sauce pan, melt 1 tbs. butter, stir in flour and salt and add milk.
• Cook until thickened and bubbly.
• Remove from heat and stir in ham mixture.
• Fill mushroom caps with mixture and sprinkle with bread crumbs.
• Place mushrooms in greased shallow baking dish.
• Bake at 425 degrees for 8-12 minutes.

GROUND BEEF AND HAM STUFFED MUSHROOMS

Steps:

• Prepare a large baking sheet.
• Carefully remove the stems off of the mushroom caps and finely chop; set aside.
• Place the mushroom caps stem side down on a baking sheet and place in a 375 degree F oven for about 12-15 minutes to release their moisture; set aside until cool enough to handle.
• Heat butter and oil in a large skillet until hot and cook the ground beef with onion and garlic until the beef is browned (about 8 minutes) stirring occasionally.
• Add in the chopped mushroom stems, chopped ham, Parmesan cheese and sherry; cook stirring for 5 minutes.
• Remove from heat and add in the bread crumbs, salt and pepper (or cayenne pepper if using); mix to combine.
• Divide and stuff the ground beef mixture into each mushroom cap pushing down into the cap using you fingers or the back of a spoon.
• Sprinkle with grated mozzarella cheese or Parmesan cheese.
• Set oven to broil heat and broil the caps about 3-inches from heat for about 2-5 minutes.
• Serve hot.

MUSHROOMS STUFFED WITH HAM

Steps:

• Preheat oven to 400°F. Remove stems from mushroom caps; set aside. Place caps, stem-side up, on baking sheet.
• Chop enough stems, to measure 1/2 cup. In a medium bowl, combine chopped stems, ham, bread crumbs, bell pepper, garlic, and dressing; mix well. Spoon filling into mushroom caps, gently pressing filling, into caps.
• Bake 15 minutes, then, sprinkle with Parmesan cheese. Put back in oven, until mushrooms are tender, and cheese is golden brown. Makes 24-30 mushrooms.