Ground Beef and Ham Stuffed Mushrooms

Recipe by Kittencal@recipezazz

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 :)

Top Review by sir_bearkc

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!

Ingredients Nutrition


  1. Prepare a large baking sheet.
  2. Carefully remove the stems off of the mushroom caps and finely chop; set aside.
  3. 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.
  4. 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.
  5. Add in the chopped mushroom stems, chopped ham, Parmesan cheese and sherry; cook stirring for 5 minutes.
  6. Remove from heat and add in the bread crumbs, salt and pepper (or cayenne pepper if using); mix to combine.
  7. 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.
  8. Sprinkle with grated mozzarella cheese or Parmesan cheese.
  9. Set oven to broil heat and broil the caps about 3-inches from heat for about 2-5 minutes.
  10. Serve hot.

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