This dish is very much a rich and guilty pleasure of mine. I get bored of carb-y sides like pasta and potatoes, so I like to mix my meals up now and again with an indulgent accompaniment of stuffed mushrooms. Or if I’m feeling really greedy I make a few more and have it as a main! Last night we ate this as a side with meatballs and salad.

This recipe is for 4 mushrooms.


To assemble this accompaniment, you need:

4 Portobello mushrooms, stalks removed

200g cheese of your choice (we used 100g stilton and 100g goats cheese, making 2 mushrooms with each cheese)

120g Italian ham (we used Prosciutto Crudo and Spianata Romana)

2 tbsp oil

Sprinkle of dried Italian herbs and black pepper


To serve this side you have to:

Preheat the oven to 180 degrees C.

  1. Wash the mushrooms and drizzle the top side in oil, ensuring you have an even coverage (I use a pastry brush to smooth it over the surface). Place it top side down in a baking tray, so the gills (technical term!) are facing up.
  2. Cut the cheese into slices/chunks that will fit inside the mushroom, and arrange so the gills have an even covering.
  3. Cover the cheese in ham, with some overhang.
  4. Sprinkle with herbs and black pepper to taste.
  5. Bake in the oven for 20 minutes. If the cheese hasn’t completely melted, you can pop your ‘shrooms under the grill for a further 2-3 minutes (don’t burn the ham!) until it is melted.
  6. Serve as a side or a main with salad!



Happy Stuffing!