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- Dish type
This recipe is simple but tasty. It works well as a starter or served with steak.
22 people made this
- 2 shallots, finely chopped
- 2 tablespoons of butter
- 4 slices Parma ham, diced
- 250g mushrooms
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Preheat the oven to 180 C / gas 4.
- Add the shallots and butter to a frying pan and cook over medium heat for 5 minutes. Add finely chopped Parma ham, cook for 3 minutes.
- Arrange the mushrooms in a baking dish. Spoon a tablespoon of the shallot-ham mixture onto each mushroom. Bake the mushrooms for 15 minutes. Serve immediately.
Reviews & ratingsAverage global rating:(2)
Mary Berry’s stuffed portobella mushrooms with Brie and spinach
Quick to prepare, this Mary Berry stuffed mushrooms dish is perfect to serve as a starter, light lunch or as part of a summer buffet. Choose fat, deep portabella mushrooms rather than thin ones, as the fat ones stand prouder.
PREPARE AHEAD Can be assembled up to 4 hours ahead, ready for the oven.
2 tbsp olive oil
a knob of butter
4 large fat portabella mushrooms, stalks removed
2 large red onions, sliced
1 tbsp balsamic glaze
100g (4oz) Brie, sliced into 4 pieces
200g (7oz) baby spinach
4 slices of Parma ham
salt and freshly ground black pepper
1. Preheat the oven to 200C/180C fan/gas 6. Line a baking sheet with baking paper or nonstick paper.
2. Heat a tablespoon of the oil with the butter in a large frying pan. Add the mushrooms, gill side up, and fry for a few minutes. Cover the pan with a lid and fry for another 4 minutes. Remove the lid, turn the mushrooms over and fry them for a minute or two until all the liquid has evaporated. Sit the mushrooms, gill side up, on the baking sheet and season with salt and pepper.
3. Add the remaining tablespoon of oil to the pan and fry the onions for 5-8 minutes until just soft. Stir in the balsamic glaze, then spoon the onions on top of the mushrooms and place a piece of Brie on each one.
4. Add the spinach to the pan, season with salt and pepper, then stir for a few minutes until just wilted. Spoon the spinach on top of the cheese and sit a swirl of Parma ham on top.
5. Bake for 8-10 minutes until the ham is crispy and the mushrooms are tender. If liquid comes out on to the baking sheet, remove from the oven and carefully drain it off.
Ham & Cheese Stuffed Mushrooms - Keto, Low Carb, Grain-Free, Gluten-Free, THM S
Stuffed mushrooms are one of my favorite appetizers. Unfortunately, I'm rarely able to order them in restaurants because most have stuffing, bread crumbs, or other fillers. All you really need for a great mushroom cap is cheese and one or two other flavorful ingredients.
These new Mushrooms with Cheese and Ham may be my favorite. They are one of the easiest mushroom appetizers I have ever made and they are completely delicious. I served them to our dinner company and everyone loved them.
- 1 ¾ cups sifted all-purpose flour
- 2 ounces grated Parmesan cheese
- ⅔ cup butter, diced
- 1 egg, beaten
- 1 tablespoon olive oil
- 8 ounces fresh mushrooms, sliced
- 3 ounces Parma ham
- ½ (14 ounce) can artichoke hearts, drained
- ⅞ cup creme fraiche
- 4 eggs
- 1 teaspoon chopped flat leaf parsley
- ⅓ cup milk
- salt to taste
- ground black pepper to taste
Place flour, parmesan cheese, butter, and a pinch of salt in food processor. Process briefly. Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary you should be able to bring the dough together in your hands. Wrap in plastic, and chill for 1 hour.
Roll out to fit a 9 inch quiche pan with a loose bottom. Prick all over. Chill for at least 2 hours, preferably overnight.
Line pastry with foil, and cover bottom with uncooked beans. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Remove and cool.
Saute mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool.
Lay ham over the pastry base, and top with mushrooms and artichokes. Beat together creme fraiche, eggs, parsley, and milk. Season well with black pepper and salt pour mixture over the ham and vegetables. Bake for 40 minutes, until golden. Serve warm or cold.
- 1 (8 ounce) package linguine pasta
- 1 tablespoon butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup sliced fresh mushrooms
- 1 ½ cups whipping cream
- ¼ pound cooked ham, julienned
- 1 teaspoon fresh basil leaves, chopped
- freshly ground black pepper
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente drain.
Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.
Choosing the Right Mushrooms for Stuffed Mushrooms:
My favorite mushrooms for this recipe are portobellos. They have a rich meaty, almost beefy flavor and when destemmed, open up a big hollow cavity, that’s great for stuffing. Alternatively, you can also opt for button mushrooms or brown creminis. They’re ideal for bite-sized stuffed mushroom appetizers.
When buying portobellos choose ones that are firm and plump and have a faint earthy scent. Avoid mushrooms that are dried up or wrinkly. When prepping the mushrooms, do not wash them, as it will make them slimy. And, once washed, mushrooms never dry completely, so you won’t get the roasted brown exterior – the secret to great stuffed mushrooms – when you bake them. Instead, clean them thoroughly with a damp cloth or paper towel.
Chicken Wrapped in Parma Ham and Stuffed with Camembert
4 large skinless, boneless chicken breasts
7 oz. Camembert cheese, cut into 4 slices
8 slices Parma ham (prosciutto)
4 small zucchini
4 small red onions
1 cup cherry tomatoes
1 garlic bulb, unpeeled and separated into cloves
1 ½ cups couscous
1 tbs. butter
1 ½ cups boiling water
2 tbs. finely chopped parsley
Make a slit in the side of each chicken breast and stuff each with a piece of Camembert. Lay two pieces of Parma ham on a cutting board, slightly overlapping lengthwise, and place the chicken breast in the middle. Fold up the ends and place on a baking tray. Repeat with the remaining chicken breasts and drizzle them all with a bit of olive oil. Place in the oven and bake for 30-40 minutes, depending on the size of the chicken breasts.
Meanwhile, roughly slice the zucchini and the onions. Place on a baking sheet along with the cherry tomatoes and the unpeeled garlic cloves. Splash everything with balsamic vinegar and olive oil, add a bit of salt and pepper, and add to the oven with the chicken for 30 minutes, or until tender and caramelized.
When the chicken and veg are almost done, place the couscous in a bowl and add the butter and the boiling water. Let sit until all the water is absorbed, 2-3 minutes. Fluff with a fork and add the parsley. Serve the couscous alongside the roasted vegetables and the chicken breasts.
Low-carb mushroom soup with Parma-ham chips
- 7 oz. 200 g Parma ham
- 2 tbsp 2 tbsp butter
- 4 oz. ( 2 &frasl3 cup) 110 g (160 ml) yellow onion yellow onions
- 1 lb 450 g mushrooms
- 3 3 garlic clove garlic cloves
- 1 tbsp 1 tbsp dried thyme
- 1½ tsp 1½ tsp sea salt
- ¼ tsp ¼ tsp ground black pepper
- 5 tbsp 5 tbsp dry white wine
- 7 oz. ( 4 &frasl5 cup) 200 g (210 ml) cream cheese
- 2 cups 475 ml water
- 4 4 egg yolk egg yolks
- 1 cup 240 ml heavy whipping cream
Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.
Regular white wine or one part white wine vinegar and water gives this creamy soup a nice flavor. You can also use hard liquor as a dry vermouth, dry port wine or cognac. Adjust the amount to taste. You can of course skip wine or liquor completely, then squeeze some lemon juice into the green oil.
Also, you can make the soup vegetarian by substituting roasted nuts for the parma chips!
- 8 slices Parma ham
- 8-10 tsp soft goats’ cheese
- 1 x 70g/2½oz bag rocket
- salt and freshly ground black pepper
- 8 medium gherkins, quartered
Lay each piece of Parma ham on a board, cut off any surplus fat and discard.
Spread a good teaspoon of goats’ cheese over the end quarter. Season with salt and pepper. Take a small handful of rocket and lay on top, leaving some of the rocket sticking out of the ends. Lay one piece of cucumber on top.
Roll the Parma ham up into a cigar shape and transfer to the fridge until needed.
Slice each roll in half and arrange standing up on the cut side on a serving platter. Serve cold.
These rolls can be made up to six hours ahead and kept in the fridge.
Try Allini Conegliano Valdobbiadene Prosecco, or Jansz Tasmania Premium Non Vintage Cuvee.
Very Bored Cook
I’ve always been a bit wary of cooking pork for other people because it is so easy to over cook and then it’s dry, tough and ‘orrible and if, like me, you have always tried (not always succeeded) to cook something new and interesting for your friends when they come over – they aren’t going to want to come over again if you cock-up the main course dish… So, no pressure there then.
I was surfing around the BBC Good Food website and found something that I thought might be good, so the recipe below is loosely based on something I saw on the BBC GF website – but I’ve done it my way.
Apologies for the photography in this post – it’s not great!
1 pork tenderloin
2 packets of prosciutto
1/2 cox apple
4 tbsp fresh thyme
- Pre-heat the oven to 190 degrees
- Lay the tenderloin out on a clean board and, using a sharp knife slice lengthways down the middle making sure you don’t go all the way through
- Fold it out so it is butterflied
- Finely chop the thyme,this needs to be fine as no one likes to get herbs stuck in their teeth at smart dinners it just looks silly
- Sprinkle the thyme liberally over the butterflied tenderloin
- Peel and finely slice the apple and place the slices in 2 lines lengthways along. the tenderloin
- Carefully roll up the loin and place at the top of your board
- Lay out the prosciutto below the loin trying to get the pieces over-lapping
- Lift the loin onto the prosciutto taking care to put the ‘top’ where the ‘top’ of the ham will be i.e make sure the bit that needs to look pretty does
- Lay it on some tin foil on a baking tray and place in the oven for 30 minutes
- Take it out and let it rest for 5 ish minutes
- Slice on an angle and serve
- Best served with basmati rice and savoy cabbage
I served this with a red wine and mushroom sauce which was only ok – I would recommend a creamy mushroom sauce with lots of thyme. The best way to do this would be to get a small pot of double cream and a packet of chestnut mushrooms, a knob of butter, a small garlic clove and lots of thyme fresh thyme. Chop up the mushrooms as small as yon want (I would ‘finely’ chop them). In a small saucepan melt the butter, add the mushrooms, garlic and thyme and fry the lot off for 5 minutes so the mushrooms let all their juice out and shrink, add the cream and some vegetable stock, bring to the boil. Simmer for 10 minutes, season with pepper.