Cremini Mushrooms Stuffed with Spanish Ham
Cremini Mushrooms Stuffed with Spanish Ham is rated
out of
5 by
4.
Prep Time:
40 minutes
Cook Time:
30 minutes
Servings:
12
Spanish serrano ham, like its more famous Italian cousin prosciutto, is salted and hung in drying halls to air-cure. It is made primarily in western Spain and is one of the country's classic tapas offerings. Traditionally cut thicker than prosciutto, serrano has a similar but more earthy flavor, in part derived from the sizable role acorns play in the pigs' diet. Although not as widely available as prosciutto, serrano ham is turning up more frequently in delicatessens and specialty-food stores.
Steaming the mushrooms helps to rid them of excess moisture, creating a more concentrated mushroom flavor. Do not be surprised by how much they shrink, as they have a high moisture content.
Ingredients:
- 42 fresh cremini or white button mushrooms,
each 2 to 3 inches in diameter, brushed
clean - 2 Tbs. fresh bread crumbs
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. minced fresh sage
- 1 large garlic clove, finely chopped
- 3 oz. serrano ham or prosciutto, finely chopped
- 3 Tbs. crème fraîche or sour cream, or as
needed - 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 2 Tbs. dry white wine or vermouth
- 2 Tbs. grated Parmigiano-Reggiano cheese,
plus more for garnish
Directions:
Preheat an oven to 400°F. Lightly oil 1 heavy baking dish, or 2 large enough to accommodate the mushrooms snugly in a single layer.
Trim off the rough base of each mushroom stem, then remove the stems and chop finely. In a large bowl, combine the chopped stems, the bread crumbs, parsley, sage, garlic, ham, 3 Tbs. crème fraîche, the salt and pepper. Mix together thoroughly. The mixture should hold together in clumps. If it seems dry, mix in another 1 to 2 tsp. of crème fraîche.
Put the mushroom caps, stem sides up, in a steamer basket set over simmering water. Cover and steam until tender and glossy, about 3 minutes. Lift out the basket, allowing any moisture to drain, and let cool.
Spoon 1 generous tsp. of the ham mixture onto the stem side of each mushroom cap and smooth it into an even, rounded mound. Place the mushrooms, stuffing side up, in the prepared baking dish. Drizzle the wine around the edges of the dish and sprinkle each cap with about 1/8 tsp. of the cheese.
Bake, uncovered, until golden, about 30 minutes. Let cool for 5 minutes, garnish with cheese and serve warm or at room temperature. Makes 42 bites.
Make-Ahead Tip: The steamed mushrooms and stuffing can be stored separately in the refrigerator for up to 24 hours before stuffing.
Trim off the rough base of each mushroom stem, then remove the stems and chop finely. In a large bowl, combine the chopped stems, the bread crumbs, parsley, sage, garlic, ham, 3 Tbs. crème fraîche, the salt and pepper. Mix together thoroughly. The mixture should hold together in clumps. If it seems dry, mix in another 1 to 2 tsp. of crème fraîche.
Put the mushroom caps, stem sides up, in a steamer basket set over simmering water. Cover and steam until tender and glossy, about 3 minutes. Lift out the basket, allowing any moisture to drain, and let cool.
Spoon 1 generous tsp. of the ham mixture onto the stem side of each mushroom cap and smooth it into an even, rounded mound. Place the mushrooms, stuffing side up, in the prepared baking dish. Drizzle the wine around the edges of the dish and sprinkle each cap with about 1/8 tsp. of the cheese.
Bake, uncovered, until golden, about 30 minutes. Let cool for 5 minutes, garnish with cheese and serve warm or at room temperature. Makes 42 bites.
Make-Ahead Tip: The steamed mushrooms and stuffing can be stored separately in the refrigerator for up to 24 hours before stuffing.
Adapted from
Williams-Sonoma Collection Series,
Hors d'Oeuvre,
by Brigit L. Binns
(Simon & Schuster, 2001).
Recommended Products
-
Sugg. Price $123 Our Price $69.95
(35)
-
$39.95
(53)
-
$69.95
-
Sugg. Price $124.95 Our Price $99.95
(39)
Rated 5 out of
5
by
Yoshisplate from
Show stopper!!!
Had friends over for Spanish Night! Tried to bring together some tapas with a paella centerpiece to finish off our "voyage." This appetizer really was a show stopper!! Warming it in the oven cast an earthy "oh my god it smells so good in here" across the kitchen. Put this app together earlier in the day and tossed it in the oven 30 minutes before it was due. The wine it finished in kept the mushrooms supple and appetizing. Next time I would add all the parmesan before stuffing and garnish with some kind of herb like chopped chives. They were just a tad dark when they came out and would have benefitted from a color pop when I plated them. Overall two thumbs up!!
Date published: 2016-08-21
Rated 5 out of
5
by
ChefRoxi from
Delicious!
These worked great! Used criminis. Chopped the prosciutto in the food processor and it worked wonders.
Date published: 2012-09-29
Rated 5 out of
5
by
Bouqta from
Buonissimi
I made this recipe with prosciutto and it turned out great. All the guests loved the Cremini Mushrooms and they asked for the recipe. The party was for 12 and I had only 5 mushrooms left in the platter at the end of the party!
Date published: 2012-08-01
Rated 5 out of
5
by
melanielovestocook from
These will be gone quickly!
Super yummy appetizer! Party guests will love these - they'll go fast!
Serrano ham is similar to Proscuitto but I do prefer the Spanish variety. Using sharp kitchen scissors will make it MUCH faster to "chop".
Date published: 2012-05-24