Friday, December 28, 2012

Angie’s Appetizer with Ground Beef and Ham Stuffed Mushrooms

Great Recipe Great Flavor Very Easy! I served it as an appetizer and it went fast.


·         1/2 lb. lean ground beef
·         20 large whole fresh mushrooms
·         2 tablespoons butter
·         1 tablespoon oil
·         1 small onion, finely chopped
·         1 tablespoon minced fresh garlic (to taste) (optional)
·         4 slices ham, chopped
·         1/4 cup grated parmesan cheese
·         1/3 cup dry sherry
·         1/3 cup fine breadcrumb
·         Seasoning salt or white salt
·         Fresh ground black pepper or cayenne (in place of black pepper if you prefer spicy)
·         Mozzarella cheese, shredded or parmesan cheese, if desired


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 your 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.

Happy Cooking
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