Championes Rellenos de Jamon (Serrano Ham and Parsley Stuffed Mushrooms) Recipe
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 This recipe for Championes Rellenos de Jamon (Serrano Ham and Parsley Stuffed Mushrooms) is from La Cocina Española, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 24 large mushrooms
3-4 Tbsp. virgin olive oil
2-oz. Serrano ham or prosciutto
1/4 cup bread crumbs
3 sprigs parsley
juice from 1/2 lemon
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Directions: |
Directions:Pre-heat oven to 350º. Clean all mushrooms of dirt and debris and rinse under cold water. Twist off stems from mushrooms caps. Set aside 4 of the mushrooms for later.
Brush or mist mushrooms caps with olive oil and place on a cookie sheet and bake for 5-8 minutes in oven.
While the rest of the mushrooms are in the oven, chop the 4 reserved mushrooms into small pieces and add lemon juice. Cut the ham into small pieces. Saute mushrooms and ham in 1-2 Tbsp. olive oil in a small frying pan for 2-3 minutes. Remove from heat.
Finely chop parsley and place in a small bowl with the bread crumbs. Add mushroom and ham mixture to the parsley and bread crumbs. Mix thoroughly.
Spoon stuffing into the mushroom caps and place in oven for 8 minutes. Remove and serve hot.
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
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