Crisp oven-roasted mushrooms stuffed with delightful Mediterranean flavors — today we combine the best of both worlds to make these elegant appetizer bites, perfect for any occasion, from holiday party to weeknight noshing. If you are a pizza lover, it’s a great way to incorporate the same aromas into a new dish. Use large bella or cremini mushrooms with good-sized caps to hold the stuffing. We suggest you snatch one of these before you serve because these will be gone in under 5 minutes!
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Ingredients list for the Stuffed Mushrooms Recipe
- 12 whole baby bella or cremini mushrooms
- 1 large onion
- 1 clove of garlic
- 1 tablespoon tomato paste
- 3.5 oz (100g) ham
- 2 balls of mozzarella cheese
- Grated parmesan
- Dried oregano
- Salt and pepper
Directions
1. Preheat oven to 390°F (200°C).
2. Wipe clean the mushrooms with a damp towel and remove the stem. Scrape out any of the gills to increase the cavity space. Put in a baking dish, bottom side up. Pre-cook in the oven for 10 minutes to drain the mushrooms of their first water. Flip and cook for 5 min more. Mushrooms become less watery and decrease in volume.
3. Meanwhile, sauté the chopped onion and crushed garlic in a skillet with a little oil. Chop the mushroom stems into small pieces and add to the skillet until golden. Stir in the tomato paste and 2 glasses of water. Let simmer to reduce and season with salt, pepper, and oregano.
4. Cut the ham and mozzarella into small pieces.
5. Re-arrange the mushroom caps in a baking dish, stuff with the filling, complete with ham, and top with mozzarella. Sprinkle with Parmesan and bake for 20 minutes at 390°F (200°C).
Stuffed Mushrooms Recipe
If you are a pizza lover, here's a great way to incorporate the same aromas into perfect little bites.
Ingredients
- 12 whole baby bella or cremini mushrooms
- 1 large onion
- 1 clove of garlic
- 1 tablespoon tomato paste
- 3.5 oz (100g) ham
- 2 balls of mozzarella cheese
- Grated parmesan
- Dried oregano
- Salt and pepper
Instructions
- Preheat oven to 390°F (200°C).
- Wipe clean the mushrooms with a damp towel and remove the stem. Scrape out any of the gills to increase the cavity space. Put in a baking dish, bottom side up. Pre-cook in the oven for 10 minutes to drain the mushrooms of their first water. Flip and cook for 5 min more. Mushrooms become less watery and decrease in volume.
- Meanwhile, sauté the chopped onion and crushed garlic in a skillet with a little oil. Chop the mushroom stems into small pieces and add to the skillet until golden. Stir in the tomato paste and 2 glasses of water. Let simmer to reduce and season with salt, pepper, and oregano.
- Cut the ham and mozzarella into small pieces.
- Re-arrange the mushroom caps in a baking dish, stuff with the filling, complete with ham, and top with mozzarella. Sprinkle with Parmesan and bake for 20 minutes at 390°F (200°C).
Nutrition
Nutrition information for this recipe.
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