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Stuffed mushrooms

Stuffed mushrooms

Stuffed mushrooms





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These stuffed mushrooms are wonderful to serve alone or with meat and fish. Originally, I made them to accompany some fillets mignon (filet mignon) and give the beef sirloin more value if possible, but then I thought they would make some wonderful starters, and as such I have already presented them several times with unanimous approval by diners.


For 2 persons:

8 large mushrooms, you must buy and choose them from the largest available

1 spring onion, finely chopped

2 cloves of garlic

2 slices of ham

3 tablespoons of sherry solera or dry sherry (to your liking)

cheese if possible a parmesan cheese to grate or any grated cheese


a tetrabrik of cream

2 tablespoons of oil to cook the mushroom in the microwave

1 dl. oil for oil for filling

oil for grilling sirloin steak



Fill the mushrooms

1. Wash and clean the mushrooms well with a brush, so that they are very white, if you want you can leave them for a while with water with a good splash of lemon (these are so fresh and white that they do not need it).

2. Empty the mushrooms, removing the feet and the meat carefully so that they do not break and chop everything into small pieces:

2. Now you have to soften the mushroom hats; After splashing them with a few drops of oil, put them in the microwave for about 4 minutes. You can also do it in a pan or in the oven, but they will need more oil and time, and they come out with more fat; and in the end as it goes to the oven they don’t need as much baking.

3. Make a sauce with the well-chopped onion, the garlic; once well poached you add the mushroom also in pieces with the parsley and let it cook the whole mixture for about 5 minutes (it is not necessary that they are fully cooked because they will cook again in the sauce):

4. You can now prepare the ham in small pieces and the cooked egg and have them ready to add to the sauce:

5. With the mixture already prepared, add the cream and stir it for 5 minutes:

6. Now is the time to add the ham and egg and continue stirring for another 10 minutes until the sauce in the filling thickens:

7. When you get the texture of the photo below, you can add a splash of sherry or a dry sherry (to your liking) and continue stirring for a few minutes; then you turn it off and let it cool:

8. Proceed to fill each hat with the sauce of the filling, tightening it well so that it fits you as much as possible:

9. Finally, sprinkle them with the chosen grated cheese and put them to bake at 200º, with the bottom and top of the oven on, when they have been gratinated you can take it out:

If you want to serve them as a starter, here is the nice presentation:


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