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This week / Snacks / No. 43
Ham and Cheese Stuffed Mushrooms
43THIS WEEK
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Snacks

Ham and Cheese Stuffed Mushrooms

Large mushroom caps spread with basil pesto, then topped with diced ham and melted cheese. Bake them as a warm appetizer or a light lunch.

Prep15 min
Cook20 min
Total35 min
Serves6

What you'll need

Aluminum sheet pansFor roasting and baking
AmazonWalmart
Mixing bowl setFor mixing and marinating
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Ingredients

  • 12 large mushrooms, about 2 1/2 to 3 inches across (large cremini or small portobellos)
  • 2 tbsp olive oil
  • salt and black pepper
  • 1/2 cup basil pesto
  • 4 oz thinly sliced ham, cut into thin strips
  • 1 1/2 cups shredded Gruyère, Swiss or mozzarella
  • 2 tbsp grated Parmesan
  • chopped parsley, to serve

Steps

  1. Heat the oven to 400°F and line a sheet pan with parchment.
  2. Wipe the mushrooms clean, pull out the stems, and scrape out the gills with a spoon if using portobellos.
  3. Brush the caps with oil, season lightly, and bake gill side down 8 minutes to release some moisture. Pour off any liquid and turn them over.
  4. Spread each cap with pesto, then top with ham, a mound of cheese and a little Parmesan.
  5. Bake 10 to 12 minutes, until the cheese is melted and browned in spots. Sprinkle with parsley and serve warm.

TipPrebaking the caps keeps the filling from getting soggy.