Best 3 Ham Stuffed Mushrooms Recipes

Indulge in a culinary delight with our exquisite Ham Stuffed Mushrooms, a symphony of flavors that will tantalize your taste buds. These savory morsels, crafted with a delectable filling of ground ham, bread crumbs, herbs, and a touch of tangy mustard, offer a delightful balance of textures and flavors. Perfectly complemented by a creamy mushroom sauce, these stuffed mushrooms are a true masterpiece, ideal for entertaining guests or simply enjoying as a special treat. Whether you prefer the classic recipe, a vegetarian variation, or a gluten-free option, we have you covered with a diverse range of recipes that cater to various dietary preferences. Embark on a culinary journey and elevate your next meal with our Ham Stuffed Mushrooms.

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STUFFED CREPES WITH MUSHROOMS, HAM AND BECHAMEL SAUCE

Stuffed Crepes with Mushrooms, Ham and Bechamel Sauce image

Categories Mushroom Pork Bake Bastille Day Parmesan Ham Winter Bon Appétit

Yield Serves 4

Number Of Ingredients 21

Ingredients

Mushroom Filling
1 ounce dried porcini mushrooms
2 cups hot water
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon finely chopped fresh Italian parsley
1/4 cup dry white wine
1/2 pound button mushrooms, sliced
Sauce
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons plus 1 teaspoon unbleached all purpose flour
2 2/3 cups milk (do not use low-fat or nonfat)
1/4 teaspoon ground nutmeg
8 thin 5x3-inch smoked ham slices
1 1/2 cups grated Parmesan cheese
Basic Crepes
2 large eggs
1/4 teaspoon salt
1 cup unbleached all purpose flour
1 1/4 cups (or more) milk (do not use low-fat or nonfat)
Melted butter

Steps:

For Filling
Place porcini mushrooms in large bowl. Pour 2 cups hot water over; let stand 30 minutes to soften. Using slotted spoons, remove mushrooms from soaking liquid. Discard liquid. Finely chop porcini.
Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add porcini and parsley and saute 1 minute. Add wine and boil until liquid evaporates, about 2 minutes. Reduce heat to medium-low. Mix in button mushrooms. Cover and cook until tender, stirring occasionally, about 10 minutes. Uncover and simmer until liquid evaporates, about 3 minutes. Season with salt and pepper.
For Sauce
Melt butter in large saucepan over medium heat. Add flour and stir 3 minutes (do not brown). Gradually whisk in milk. Simmer until sauce thickens, stirring occasionally, about 5 minutes. Stir in nutmeg. Season with salt and pepper. Cool to lukewarm, about 30 minutes.
For Crepes
Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium-high head. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
Place 8 crepes on work surface. Place 1 ham slice in center of each crepe. Spread 1 tablespoons sauce over each. Top each with 2 rounded tablespoons mushroom filling. Roll up crepe jelly roll style. Arrange rolled crepes in single layer in 13x9x2-inch glass baking dish. Spoon remaining sauce over.
Preheat oven to 475°F. Bake uncovered until crepes are heated through and top is golden, about 20 minutes. Sprinkle with cheese.

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 PORK CHOPS WITH LOT-O'-MUSHROOMS SAUCE RECIPE

Ham and Cheese-Stuffed Pork Chops with Lot-o'-Mushrooms Sauce Recipe image

Provided by HeatherS

Number Of Ingredients 15

Ingredients

4 1-inch-thick pork rib chops on the bone
Salt and freshly ground black pepper
8 fresh sage leaves
4 1-inch-thick slices Gruyere cheese
8 thin slices Black Forest ham
Toothpicks
2 tablespoons extra-virgin olive oil (EV00) (twice around the pan)
2 tablespoons unsalted butter
1 pound white button mushrooms, sliced
2 garlic cloves
1/2 teaspoon fresh thyme leaves, chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups chicken stock or broth
1 tablespoon Dijon mustard

Steps:

Cut a large pocket horizontally to the bone of each chop, and open the pocket like a book. Season the inside with salt and pepper. Place 2 sage leaves on top of each slice of Gruyêre. Wrap 2 slices of ham around each sage-cheese slice, creating a meat and cheese bundle. Tuck one bundle in each pork chop pocket and secure closed with a toothpick or two. Preheat a large skillet with the EVOO over medium-high heat. Season the outside of the chops with salt and pepper and add to the hot skillet. Cook on each side for 5 to 6 minutes. Remove the stuffed chops from the skillet to a platter, tent with foil, and allow the chops to rest for a few minutes. While the chops are resting, add the butter, mushrooms, garlic, and thyme to the skillet. Sauté for 3 to 4 minutes, stirring frequently, then season with salt and pepper. Dust the mushrooms with the flour and continue to cook for 1 minute more. Whisk in the wine, stock, and mustard, and then simmer until thick, about 3 minutes. Serve the stuffed chops with the mushroom sauce. 4 SERVINGS

Tips:

Choose the freshest mushrooms possible: Look for mushrooms that are firm and free of blemishes. Choose medium-sized mushrooms for stuffing, as they will hold their shape better than smaller ones.
Clean the mushrooms thoroughly: Use a damp paper towel to wipe the dirt and debris from the mushrooms. Do not wash the mushrooms, as this can make them soggy.
Remove the stems: Use a sharp knife to remove the stems from the mushrooms. Be careful not to cut too deeply, as you don't want to damage the mushroom caps.
Prepare the stuffing: There are many different ways to make stuffing for stuffed mushrooms. Some popular ingredients include ham, cheese, bread crumbs, and herbs. Get creative and experiment with different flavors.
Stuff the mushrooms: Spoon the stuffing into the mushroom caps. Be careful not to overstuff them, as this can make them difficult to eat.
Bake the mushrooms: Preheat your oven to 350 degrees Fahrenheit. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is cooked through.
Serve the mushrooms: Stuffed mushrooms can be served as an appetizer or a main course. They can also be served as a side dish with roasted chicken or beef.

Conclusion:

Ham stuffed mushrooms are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can also be served as a side dish with roasted chicken or beef. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your guests.