HAM AND HERB MUSHROOM
Stuffed mushrooms are a timeless appetizer, and this Ham and Herb Mushroom recipe is a savory, satisfying twist on a classic. Combining the earthy flavor of large field mushrooms with a rich, savory filling of smoked ham, fresh herbs, and Parmesan cheese, this dish is a perfect blend of simplicity and gourmet taste. Ideal for a quick weeknight meal, a sophisticated side for a barbecue, or a crowd-pleasing party snack, these mushrooms are a testament to how a few quality ingredients can create a truly memorable dish.
Origin
While the exact origin of this specific recipe is difficult to pinpoint, stuffed mushrooms have been a culinary staple for centuries, with variations found in many cuisines. The concept likely evolved from the practice of using leftover ingredients to create a filling for larger vegetables. This particular combination of ham, breadcrumbs, and classic herbs like parsley and oregano is a nod to European, particularly Italian and French, culinary traditions where these ingredients are frequently used together. The smoky ham and salty Parmesan create a flavor profile that is both rustic and refined, making it a beloved dish in home kitchens and restaurant menus alike.
Preparation
Total cooking time: 6 minutes
Preparation time: 17 minutes
Servings - 9
INGREDIENTS
- MASHROOM - 9 large flat field mushrooms
- ONION - 4 spring onions, finely chopped
- HAM - 151 g smoked ham, finely chopped
- BREADCRUMBS - 3/5 cup fresh breadcrumbs
- PARMESAN - 3 tablespoons finely grated Parmesan
- PARSLEY - 1 tablespoon chopped fresh parsley
- OREGANO - 2 teaspoons chopped fresh oregano
- OIL - 2 tablespoons olive oil
METHOD
- Remove the mushroom stems and finely chop them.
Mix the mushroom stalks with the spring onion, breadcrumbs, Parmesan,ham, parsley and oregano. Season with salt and black pepper and add a little water to bring the mixture together
- .Fill the mixture in the mushroom caps and brush lightly with the olive oil.
- Cook on a hot, lightly oiled barbecue flat plate, filling-side-up, for about 3 minutes. Cover loosely with foil and steam for another 2 minutes.
- Garnish with tomato pieces, spring onion slices and yellow beans.
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NUTRITION PER SERVE
- Protein 8 g;
- Fat 6 g;
- Carbohydrate 7 g;
- Dietary Fibre 1 g;
- Cholesterol 11 mg; 416 kJ (99 cal)
NOTE: Serve as a main course with bread or as a side dish with barbecued meats. For vegetarian mushrooms, use feta cheese instead of ham.
Health Benefits
- Protein-Rich: With 8 grams of protein per serving, this dish helps support muscle repair and satiety.
- Low in Calories: At just 99 calories per serve, it's a flavorful option that won't weigh you down.
- Nutrient-Dense: Mushrooms are a great source of B vitamins (riboflavin, niacin, and pantothenic acid), while ham and Parmesan provide essential minerals like iron and calcium.
- High in Fiber: The mushrooms and herbs contribute to the 1 gram of dietary fiber, which is important for digestive health.
- Antioxidant Properties: Both mushrooms and fresh herbs like oregano contain antioxidants that help combat oxidative stress in the body.
Who Should Avoid This Recipe?
- Individuals with a Sodium-Restricted Diet: Smoked ham and Parmesan cheese are high in sodium. Those on a low-sodium diet should consider a different recipe or substitute these ingredients with low-sodium alternatives.
- Individuals with a Dairy Allergy: This recipe contains Parmesan cheese. For a dairy-free version, you can substitute the Parmesan with a plant-based alternative or nutritional yeast.
- Individuals with Gout: Ham is a purine-rich meat. People with gout may need to limit their intake of this recipe.
- Vegetarians and Vegans: The main recipe uses ham. The note section provides a helpful alternative using feta cheese for vegetarians. For a vegan option, all animal products would need to be replaced (e.g., mushrooms stuffed with sun-dried tomatoes, spinach, and a vegan cheese alternative).
- Conclusion
- The Ham and Herb Mushroom recipe is a versatile and flavorful dish that proves that simple ingredients can produce extraordinary results. Its quick cooking time and adaptable nature make it a perfect addition to any cook's repertoire. Whether you're serving it as a main course with a side of bread or as a stunning appetizer at your next gathering, this recipe is sure to impress.
F&Q
1. Can I make Ham and Herb Mushrooms in an air fryer?
Yes! After stuffing the mushrooms, place them in a preheated air fryer at 180°C (356°F) for 6–8 minutes. This method gives a crispy breadcrumb topping and juicy mushroom base—perfect for a quick, low-oil snack.
2. Is this recipe keto or low-carb friendly?
Mostly! To make it fully keto, swap the breadcrumbs for crushed pork rinds or almond flour. The mushrooms, ham, and herbs are naturally low-carb and packed with umami flavor.
3. What’s a gourmet twist to elevate this dish?
Try adding a drizzle of truffle oil before serving or mixing in goat cheese with the Parmesan for a creamy, tangy upgrade. Garnish with microgreens or edible flowers for a restaurant-worthy presentation.
4. Can I prep Ham and Herb Mushrooms ahead for meal prep?
Definitely. Assemble the stuffed mushrooms and refrigerate them uncooked for up to 24 hours. Bake or air fry just before serving. They also reheat well in a toaster oven or microwave.
5. What herbs pair best with smoked ham and mushrooms?
Fresh oregano and parsley are great, but thyme and rosemary also complement the earthy mushrooms and savory ham beautifully. For a bold flavor, add a pinch of crushed fennel seeds.
6. How do I make this vegetarian without losing flavor?
Replace ham with sun-dried tomatoes or sautéed spinach and walnuts. Add a splash of soy sauce or miso paste to mimic the savory depth of smoked ham—hello, umami bomb!
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7. Can I serve this as a party appetizer or brunch dish?
Absolutely! These stuffed mushrooms are bite-sized, flavorful, and easy to serve. Pair them with sparkling wine or a herby yogurt dip for a chic brunch or festive gathering.
8.Can I use dried herbs instead of fresh ones?
Yes, you can. As a general rule, use about one-third of the amount of dried herbs compared to fresh herbs, as their flavor is more concentrated. For this recipe, you would use about 1 teaspoon of dried oregano and 1/3 tablespoon of dried parsley.
9. How do I prevent the mushrooms from getting soggy?
Mushrooms naturally release moisture when cooked. To minimize this, cook them on a hot, oiled surface as directed. You can also pat the mushroom caps dry with a paper towel before stuffing them. Avoid adding too much water to the filling mixture.
10. What's the best way to clean mushrooms?
The best way to clean mushrooms is to wipe them gently with a damp paper towel or use a mushroom brush. Avoid soaking them in water, as they will absorb it and become soggy.
11. Can I use a different type of mushroom?
Yes, you can. While large flat field mushrooms are ideal for stuffing, you can also use portobello mushrooms (cut into smaller pieces if needed) or cremini mushrooms. Adjust the cooking time as necessary for the size of the mushrooms you choose.
12. What is the difference between smoked ham and regular ham in this recipe?
Smoked ham has a distinct, savory flavor that adds depth to the filling. Regular ham will work, but the overall flavor will be less robust. If you use regular ham, you might want to add a pinch of smoked paprika to the filling for a hint of smoky flavor.
