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Stuffed Mushrooms with Ham |
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Serves: 16
Print this Recipe
(Hongos Rellenos con Jamon)
Category: Appetizers with Cheese, Meats, and Poultry
Makes 16 appetizers
Stuffed mushrooms are just the answer for a make-ahead party appetizer. This recipe is a twist on a snack of cooked mushrooms, onions, and chiles wrapped in corn tortillas that are sold by food vendors in central Mexico. It only takes a few minutes to finish the mushrooms under the hot broiler and they're ready to eat.
16 medium brown cremini mushrooms wiped clean
2 tablespoons olive oil
1/4 cup very finely chopped white onions
2 ounces very finely chopped deli-style sliced smoked ham
1 jarred pickled jalapeño pepper (an escabeche), seeded, veins removed, and finely chopped
1/2 cup grated Monterey Jack cheese
2 teaspoons mayonnaise
1. Remove the stems from the mushrooms. Finely chop the stems and reserve. Rub the mushroom caps with about 1 tablespoon of the oil. Heat a large nonstick skillet over medium heat and pan-roast the mushrooms, turning once until barely tender, 3 to 4 minutes. Transfer to a baking sheet and set aside.
2. In a small skillet, heat the remaining oil and cook the onion and reserved chopped mushroom stems, stirring, 3 minutes. Transfer to a medium bowl. When cool, add the remaining ingredients and mix well. Put about 1 rounded teaspoon of the ham mixture in each mushroom cap. If made ahead, cover and refrigerate up to overnight. To serve, preheat oven broiler and broil the mushrooms about 4 inches from the heat until hot and bubbly, 2 to 3 minutes. (Watch carefully to prevent burning.) Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Stuffed Mushrooms with Ham comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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