Ground Beef and Ham Stuffed Mushrooms |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 22 |
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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 :) Ingredients:
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 |
Directions:
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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