Stuffed Mushrooms with Ham

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Heat the oil for frying to 180–190 degrees Celsius (unless otherwise specified). You can determine the temperature by using a piece of white bread: if it turns brown in half a minute, the oil is hot enough. If it burns during that time, reduce the heat.

Ingredients

Serrano Chili - 1.8 oz
Parsley - 0.7 oz
Salt - to taste
Ground Black Pepper - to taste
Lemon - ½ piece
Morels - 12 pieces
Butter - 2.8 oz
Breadcrumbs - 0.9 oz
Milk - 4 tablespoons

Step by Step guide

Step 1

Place the breadcrumbs in a bowl with milk and let them soak. Cut off the mushroom stems and finely chop them. Dice the ham.

Step 2

Grease a baking dish with butter and arrange the mushroom caps in a single layer, smooth side down. Place a little butter inside each cap, put the dish in a preheated oven at 356°F, and leave it there for 10 minutes.

Step 3

In a small saucepan, heat 25 grams of butter and add the chopped mushroom stems and lemon juice. Season with salt and let it simmer on low heat for 10 minutes.

Step 4

Drain the excess milk from the breadcrumbs, mix them with the ham, parsley, salt, and pepper, then add the chopped mushroom stems and mix well.

Step 5

Distribute the mixture among the mushroom caps and return them to the oven for 30 minutes. The filling should turn light brown; if it doesn't, you can turn on the grill for the last 10 minutes. Serve immediately, hot.