Champignons stuffed with ham
6 servings
60 minutes
Stuffed mushrooms with ham are a classic Russian dish that combines tender mushroom caps and aromatic filling. Historically, stuffed mushrooms were popular among the aristocracy and connoisseurs of fine cuisine. The combination of butter, ham, and spices gives the dish a rich flavor with a hint of lemon's acidity. Breadcrumbs add texture, while parsley refreshes the overall taste. The dish is perfect for a festive table or a cozy family dinner. Served hot, either as a standalone dish or as an original appetizer complementing the main menu. They pair wonderfully with white wine or light vegetable salads. A simple and elegant way to delight yourself and your loved ones!
1
Put the breadcrumbs in a bowl with milk and let them soak. Cut off the mushroom stems and chop them finely. Cut the ham.
- Breadcrumbs: 25 g
- Milk: 4 tablespoons
- Button mushrooms: 12 pieces
- Serrano ham (jamon serrano): 50 g
2
Grease the mold with oil and place the mushroom caps in a single layer, smooth side down. Put a little oil inside the caps, place the mold in a preheated oven at 180 degrees, and leave it there for 10 minutes.
- Butter: 80 g
- Button mushrooms: 12 pieces
3
In a saucepan, heat 25 grams of butter and add the mushroom stems and lemon juice. Season with salt and let it simmer on low heat for 10 minutes.
- Butter: 80 g
- Button mushrooms: 12 pieces
- Lemon: 0.5 piece
- Salt: to taste
4
Drain excess milk from the breadcrumbs, mix them with ham, parsley, salt, and pepper, add mushroom stems, and mix well.
- Breadcrumbs: 25 g
- Serrano ham (jamon serrano): 50 g
- Parsley: 20 g
- Salt: to taste
- Ground black pepper: to taste
- Button mushrooms: 12 pieces
5
Distribute the mixture over the mushroom caps and return them to the oven for 30 minutes. The filling should turn light brown — if not, you can turn on the grill for the last 10 minutes. Serve immediately, hot.
- Button mushrooms: 12 pieces
