Polish Baked Ham Stuffed Mushrooms Recipes

STUFFED MUSHROOMS

Stuffed Mushrooms image

For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.

Provided by Giada De Laurentiis

Categories appetizer

Time 35m

Yield 28 mushrooms

Number Of Ingredients 8

Ingredients

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Steps:

Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams

STUFFED MUSHROOMS WITH PANKO AND PECORINO

Stuffed Mushrooms With Panko and Pecorino image

These flavorful stuffed mushrooms come together quickly, which makes them great for entertaining. Crunchy panko bread crumbs, instead of the traditional sort, are combined with salty cheese, parsley and garlic, then spooned into mushroom caps and baked until crisp and golden. You can assemble them through Step 2 a few days in advance and pop them into the oven minutes before guests arrive. Pro tip: Don't throw away the mushroom stems. Freeze them to add to your next pot of stock for unbeatable richness.

Provided by Colu Henry

Categories vegetables, appetizer, side dish

Time 20m

Yield About 24

Number Of Ingredients 8

Ingredients

1/2 cup panko bread crumbs
1/4 cup finely grated Pecorino or Parmesan
2 tablespoons finely chopped Italian parsley, plus more for garnish (optional)
2 garlic cloves, pressed with a garlic press or grated
4 tablespoons olive oil
Kosher salt
Black pepper
12 ounces cremini or button mushrooms (about 24 mushrooms), stems removed

Steps:

Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a medium bowl, mix the panko bread crumbs, cheese, 2 tablespoons parsley,garlic, and 2 tablespoons olive oil and stir to evenly coat the bread crumbs. Taste and then season with salt and pepper. (You might not even want any salt, as the cheese can be pretty salty.)
Arrange the mushrooms on the sheet pan, top sides down. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Using a spoon, divide the seasoned breadcrumb mixture among the mushrooms (about 1 tablespoon per mushroom).
Drizzle the mushrooms with the remaining olive oil and transfer to the oven and bake until the tops are crisp and golden, about 15 minutes. Remove from the oven and allow to cool for about 5 minutes. Garnish with parsley, if using, and serve warm.

Nutrition Facts : @context http, Calories 34, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 0 grams

HAM STUFFED MUSHROOMS

Ham Stuffed Mushrooms image

This is an appetizer recipe that came out of a Better Homes and Gardens Italian cook book I've had since I was in high school.

Provided by islandgirl77551

Categories Vegetable

Time 38m

Yield 24 appetizers

Number Of Ingredients 9

Ingredients

24 whole mushrooms
2 tablespoons onions (finely chopped)
2 tablespoons butter
1/4 cup diced ham
1/4 cup parmesan cheese (grated)
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/2 cup milk
1/4 cup dry breadcrumbs

Steps:

Remove stems from mushrooms.
Chop stems and saute with onions in 1 tbs. butter until tender.
Remove from heat and stir in ham and parmesan and set aside.
In small sauce pan, melt 1 tbs. butter, stir in flour and salt and add milk.
Cook until thickened and bubbly.
Remove from heat and stir in ham mixture.
Fill mushroom caps with mixture and sprinkle with bread crumbs.
Place mushrooms in greased shallow baking dish.
Bake at 425 degrees for 8-12 minutes.

Nutrition Facts : Calories 28.3, Fat 1.6, SaturatedFat 1, Cholesterol 4.9, Sodium 68.6, Carbohydrate 2, Fiber 0.2, Sugar 0.4, Protein 1.6

HAM AND CHEESE STUFFED MUSHROOMS

Ham and Cheese Stuffed Mushrooms image

Serve these Ham and Cheese Stuffed Mushrooms as your appetizer tonight! Garnish the Ham and Cheese Stuffed Mushrooms with a sprinkle of paprika.

Provided by My Food and Family

Categories Home

Time 15m

Yield 12 servings

Number Of Ingredients 8

Ingredients

1 Tbsp. butter
1 clove garlic, minced
2 portobello mushrooms, gills and stems removed
2 small tomato slices
12 baby spinach leaves
12 slices OSCAR MAYER Deli Fresh Smoked Ham
1 Tbsp. water
1/2 cup KRAFT Finely Shredded Cheddar Cheese

Steps:

Melt butter in medium skillet on medium heat. Add garlic; cook and stir 1 min. or until tender.
Add mushroom caps, top sides down, to skillet; top with tomatoes, spinach and ham. Add water to skillet; cover. Cook on medium-low heat 8 min. or until mushrooms are tender. Top with cheese. Remove from heat.
Let stand, covered, 1 min. or until cheese begins to melt. Cut each mushroom into 6 wedges to serve.

Nutrition Facts : Calories 40, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

STUFFED MUSHROOMS

Stuffed Mushrooms image

These fun hors d'oeuvres turn humble mushrooms into rich, savory bites with the flavors of escargots, the classic French delicacy of snails cooked in garlic butter. Here, fragrant and buttery bread crumbs infused with garlic, shallots and parsley fill mushroom caps. The roasted cremini mushrooms emerge from the oven juicy, with a garlicky topping that's golden and crispy. Make use of your trimmings: The mushroom stems can be frozen for later use in vegetable or chicken stock.

Provided by Kay Chun

Categories snack, finger foods, vegetables, appetizer, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 tablespoons unsalted butter, at room temperature
2 tablespoons finely chopped parsley
1 tablespoon minced shallot
2 teaspoons minced garlic
Kosher salt and black pepper
1/2 cup plain panko bread crumbs
2 dozen small cremini mushrooms (about 1 pound), stemmed
2 tablespoons extra-virgin olive oil

Steps:

Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.

DEVILED HAM-STUFFED MUSHROOMS

Deviled Ham-Stuffed Mushrooms image

This is a quick and easy appetizer to impress just about anyone.

Provided by Jennifer Fisher

Categories Stuffed Mushrooms

Time 25m

Yield 20

Number Of Ingredients 7

Ingredients

1 (8 ounce) package cream cheese, softened
1 (4.25 ounce) can deviled ham spread
½ (1 ounce) package dry onion soup mix
1 dash Worcestershire sauce
1 pinch curry powder
40 medium mushrooms, stems removed
¼ cup shredded Parmesan cheese, or to taste

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
Mix cream cheese, deviled ham, onion soup mix, Worcestershire, and curry powder together in a bowl until well blended.
Stuff each mushroom with cream cheese mixture and place on the baking sheet with the stuffing facing up. Sprinkle with Parmesan cheese.
Broil in the preheated oven until cheese is nicely melted, 3 to 5 minutes.

Nutrition Facts : Calories 69.3 calories, Carbohydrate 2.1 g, Cholesterol 16.1 mg, Fat 5.7 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 155.1 mg, Sugar 0.7 g

BEST EVER STUFFED MUSHROOMS

Best Ever Stuffed Mushrooms image

At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. -Debby Beard, Eagle, Colorado

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 10

Ingredients

1 pound bulk pork sausage
1/4 cup finely chopped onion
1 garlic clove, minced
1 package (8 ounces) reduced-fat cream cheese
1/4 cup shredded Parmesan cheese
1/3 cup seasoned bread crumbs
3 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
30 large fresh mushrooms (about 1-1/2 pounds), stems removed
3 tablespoons butter, melted

Steps:

Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Nutrition Facts : Calories 79 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 167mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.