Ingredients for Stuffed Ham Champignon
- Champignons (fresh) 12-15 pieces (large)
- Ham 100-150 grams
- Onions 1-2 pieces (medium)
- Hard cheese 80-100 grams
- Sour cream 3-4 tablespoons
- Fresh greens (dill or parsley) 1 medium bunch or to taste and desire
- Vegetable oil 2-3 tablespoons for frying
- Salt to taste
- Ground black pepper to taste
- Purified water as needed
- Main ingredients: Ham, Onion, Mushrooms
- Serving 12-15
- World cuisine Romanian cuisine
Kitchen scales, tablespoon, kitchen knife - 2-3 pieces, cutting board - 2-3 pieces, paper kitchen towels, oven, stove, non-stick baking tray, grater, deep plate, kitchen gloves, wooden or silicone kitchen spatula, tray, dish or portioned plate.
Cooking stuffed ham with champignons:
Step 1: prepare the ingredients.
So, we begin to make this wonderful European snack, first of all, using a sharp kitchen knife, peel the onions, and remove the roots of each mushroom. We wash these products together with fresh herbs under trickles of cold running water, dry them with paper kitchen towels, take turns sending them to a cutting board and continue preparation. Mushrooms get rid of the legs, but don’t throw them away, immediately cut into rings, quarters or just chop into small pieces of arbitrary shape from 5 to 7 millimeters in size, and put the mushroom caps to one side, they will be needed a little later. Onions cut into cubes about one centimeter in size.
Dill or parsley, although you can have both, is just finely chopped. Then with a new knife, remove the paraffin crust from the hard cheese and grind it on a fine, medium or large grater into a clean dish. Remove the food casing from the ham and cut it on a clean board with plastics, cubes or pieces of arbitrary shape up to 1 centimeter thick. Then we lay out the remaining ingredients that will be needed for the dish on the countertop, and move on.
Step 2: prepare the filling.
Turn on the oven to heat 200 degrees celsius and put on a medium heat a pan with vegetable oil. After a few minutes, we dip the chopped mushrooms into a well-heated fat and stew them in our own juice, constantly stirring with a wooden or silicone kitchen spatula. About 9-10 minutes all moisture will evaporate and the mushrooms will fry. As soon as this happens, add the onions and ham to the pan, and cook them together for about 5 minutesconstantly loosening. Then we fill the practically finished filling with sour cream, fresh finely chopped herbs, to taste salt and black ground pepper. Again, mix everything to a homogeneous consistency, warm it on the stove 3-4 minutes, remove from heat and briefly push aside.
Step 3: form the stuffed ham with mushrooms.
Now we take a large non-stick pan, grease it with a thin layer of any fat and pour half a glass of purified water into it, or cover it with baking paper or aluminum foil, pre-treating them with vegetable oil. Then we spread the mushroom caps there, using a tablespoon we fill each with a generous portion of the filling, so that it lies on a small slide, crush the half-finished dish with grated cheese and proceed to the next, almost final step.
Step 4: bake stuffed ham with mushrooms.
We check the oven, if it has warmed up to the desired temperature, put stuffed mushrooms in it and bake them for 25-30 minutes, for which all the components of already fragrant foods reach full readiness. After the required time, we pull the kitchen gloves on our hands, move the baking sheet to the cutting board, previously laid on the countertop, and allow its contents to cool to a warm state or room temperature. Then, helping ourselves with a kitchen spatula, we shift the appetizer into more suitable dishes and offer our beloved family and guests to taste this simple, but very tasty miracle!
Step 5: Serve the stuffed ham with mushrooms.
Stuffed champignons with ham served warm, cold or room temperature. Serve them as an appetizer on a large tray or in portions on plates, optionally decorating with fresh herbs dill, parsley, cilantro, basil. They can also serve as the main second course, especially if you add such champignons with an unobtrusive side dish, for example, mashed potatoes, steam rice, pasta of any kind, salads, baked, boiled or stewed vegetables. Sauces based on sweet and sour fruits or berries, sour cream, milk or cream will help to lightly refresh this yummy. And of course, it’s worth putting fresh bread on the table, after all, the mushrooms turn out to be a bit greasy. Cook with love, and give your loved ones culinary masterpieces!
Enjoy your meal!
- you can add a couple of tablespoons of cottage cheese or grated hard or cream cheese, a small tomato, lettuce, and sweet pepper diced and a raw chicken egg for viscosity to the filling;
- the set of spices indicated in the recipe is considered classic, but it is not essential, if desired, use any that are used to season meat dishes, for example, savory, garlic pellets, sage, mint, hyssop, hop-suneli, melissa, turmeric, all kinds ground pepper and dried herbs;
- an alternative to ham - uncooked smoked sausages, smoked products or beef jerky, chicken or pork.