Prep 30 mins
Cook 30 mins
These can be completely prepared and stored in the refrigerator until ready to broil, just bring down to room temperature for about 45 minutes before cooking --- make certain to cook the mushrooms caps first to release their moisture --- these are also good made with bulk Italian sausage meat or see my Seasoning for Ground Pork (Italian-Style Sausage) this may be used in place of the ground beef or use a combo of each :)
- 20 large whole fresh mushrooms
- 2 tablespoons butter
- 1 tablespoon oil
- 1 small onion, finely chopped
- 1 tablespoon minced fresh garlic (to taste) (optional)
- 1⁄2 lb lean ground beef
- 4 slices ham, chopped
- 1⁄4 cup grated parmesan cheese
- 1⁄3 cup dry sherry
- 1⁄3 cup fine breadcrumbs
- seasoning salt or white salt
- fresh ground black pepper (in place of black pepper if you prefer spicy) or cayenne (in place of black pepper if you prefer spicy)
- mozzarella cheese, shredded or parmesan cheese, if desired
- Prepare a large baking sheet.
- Carefully remove the stems off of the mushroom caps and finely chop; set aside.
- Place the mushroom caps stem side down on a baking sheet and place in a 375 degree F oven for about 12-15 minutes to release their moisture; set aside until cool enough to handle.
- Heat butter and oil in a large skillet until hot and cook the ground beef with onion and garlic until the beef is browned (about 8 minutes) stirring occasionally.
- Add in the chopped mushroom stems, chopped ham, Parmesan cheese and sherry; cook stirring for 5 minutes.
- Remove from heat and add in the bread crumbs, salt and pepper (or cayenne pepper if using); mix to combine.
- Divide and stuff the ground beef mixture into each mushroom cap pushing down into the cap using you fingers or the back of a spoon.
- Sprinkle with grated mozzarella cheese or Parmesan cheese.
- Set oven to broil heat and broil the caps about 3-inches from heat for about 2-5 minutes.
- Serve hot.
Great Recipe Great Flavor Very Easy! Made them up ahead of time, worked like a dream. One thing I did was to use the liquid from the mushrooms when you give them their first initial cook. Thats some good flavor NOT to waste. I used crimini's and think I would go a little longer on the cook time before you stuff them. I think I still could have used a little more of the water to have leaked out but dang these were good!
i am so pleased and a little surprised to be the first one to rate a Kittencal recipe! :) this was excellent. i served it as an appetizer and it went fast. i would allow at least 2 mushrooms per person, so that may affect your quantities. and this was easy to make!