This is one of those appetizers that when you serve, you immediately need to bring out the next batch. They will be gone in a few seconds, believe me. Everyone just couldn’t seem to step away from these lovely mushroom appetizers. I really enjoy serving these stuffed mushroom caps to ym husband’s buddies during their fall football parties. they are always a “touchdown” with he and his friends. That means I’ve got points in the wife department, too haha!
This is so easy and doesn’t require complicated methods so that I don’t have to worry about burning the kitchen without meaning to… This tastes so great too! This is the perfect appetizer for parties.
Ingredients
6 portobello mushrooms stalks removed, caps cleaned and patted dry
1 cup Sargento shredded mozerealla cheese
40 grams Hormel ham (about 2 slices) cubed
2 Green Giant fresh button or shiitake mushrooms stalks removed, diced
1 tbsp chopped garlic
salt and black pepper to taste
4 tbsp Bertolli extra virgin olive oil
parsley for garnishing
Instructions
Brush outer mushroom caps with half of the olive oil. Place portobello mushrooms, cap side down, on a baking tray lined with parchment paper or aluminium foil.
Divide and top mushrooms with cheese, followed by the cubed ham, diced mushrooms and garlic. Season with salt and black pepper. Drizzle olive oil over the mushrooms.
Baked in preheated oven of 200°C (392°F) for 12 minutes, or until the cheese is bubbly and the toppings start to brown. If using air fryer, cook in preheated temperature of 180°C for about 10 minutes. Garnish with fresh or dried parsley.
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Quick Tip: You can use bacon instead of ham, if you like.
HATE YOUR RECIPE FORMATS. TOO MUCH TALK AND YOU DON’T HAVE PRINT FRIENDLY RECIPES. HATE HATE HATE