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.
- 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.
- Cut the cheese into slices/chunks that will fit inside the mushroom, and arrange so the gills have an even covering.
- Cover the cheese in ham, with some overhang.
- Sprinkle with herbs and black pepper to taste.
- 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.
- Serve as a side or a main with salad!