Best Cheese And Ham Mushrooms Recipes

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STUFFED TWICE-BAKED POTATOES WITH HAM, MUSHROOMS, AND GRUYERE CHEESE



Stuffed Twice-Baked Potatoes with Ham, Mushrooms, and Gruyere Cheese image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

6 large baking potatoes, scrubbed clean
Rock salt
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 pound cooked ham, cut into julienne strips about 1 by 1/4-inch
1/4 pound button mushrooms, cut into julienne strips about 1 by 1/4-inch
Granulated salt or sea salt
Freshly ground black pepper
1/4 cup creme fraiche or sour cream
2 tablespoons unsalted butter, at room temperature
8 ounces shredded Gruyere, Swiss, or cheddar

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around.
  • Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.
  • Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.
  • Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.
  • With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese.
  • Remove the baking sheet from the oven and turn the temperature up to 500 degrees F.
  • Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray.
  • Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning.
  • Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them.

HAM AND CHEESE STUFFED MUSHROOMS



Ham and Cheese Stuffed Mushrooms image

Juicy field mushrooms stuffed with ham and mozzarella - a delicious light lunch that's ready in just 15 minutes. These mushrooms work well as a dinner party appetizer, as well as a quick main meal.

Provided by English_Rose

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

10 large field mushrooms, wiped and stalks removed
3 1/2 ounces wafer-thin smoked ham, chopped
4 ounces mozzarella cheese, chopped
1 garlic clove, peeled and crushed
1 tablespoon olive oil
6 ounces mixed salad leaves

Steps:

  • Finely chop two of the field mushrooms and mix together in a bowl with the smoked ham, mozzarella and crushed garlic, then season well with salt and freshly ground black pepper. Fill the remaining eight mushrooms with the mixture.
  • Put the mushrooms in a large oven dish, drizzle with the olive oil and cook for 7 mins on high. Serve on top of the salad leaves, and make sure you have plenty of crusty bread to mop up the juices.

Nutrition Facts : Calories 179.3, Fat 12.8, SaturatedFat 5.2, Cholesterol 39.5, Sodium 609.8, Carbohydrate 3.1, Fiber 0.6, Sugar 1.2, Protein 13.9

HAM AND CHEESE-STUFFED PORK CHOPS WITH LOT-O'-MUSHROOMS SAUCE RECIPE



Ham and Cheese-Stuffed Pork Chops with Lot-o'-Mushrooms Sauce Recipe image

Provided by HeatherS

Number Of Ingredients 15

4 1-inch-thick pork rib chops on the bone
Salt and freshly ground black pepper
8 fresh sage leaves
4 1-inch-thick slices Gruyere cheese
8 thin slices Black Forest ham
Toothpicks
2 tablespoons extra-virgin olive oil (EV00) (twice around the pan)
2 tablespoons unsalted butter
1 pound white button mushrooms, sliced
2 garlic cloves
1/2 teaspoon fresh thyme leaves, chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups chicken stock or broth
1 tablespoon Dijon mustard

Steps:

  • Cut a large pocket horizontally to the bone of each chop, and open the pocket like a book. Season the inside with salt and pepper. Place 2 sage leaves on top of each slice of Gruyêre. Wrap 2 slices of ham around each sage-cheese slice, creating a meat and cheese bundle. Tuck one bundle in each pork chop pocket and secure closed with a toothpick or two. Preheat a large skillet with the EVOO over medium-high heat. Season the outside of the chops with salt and pepper and add to the hot skillet. Cook on each side for 5 to 6 minutes. Remove the stuffed chops from the skillet to a platter, tent with foil, and allow the chops to rest for a few minutes. While the chops are resting, add the butter, mushrooms, garlic, and thyme to the skillet. Sauté for 3 to 4 minutes, stirring frequently, then season with salt and pepper. Dust the mushrooms with the flour and continue to cook for 1 minute more. Whisk in the wine, stock, and mustard, and then simmer until thick, about 3 minutes. Serve the stuffed chops with the mushroom sauce. 4 SERVINGS

HAM AND CHEESE STUFFED MUSHROOMS



Ham and Cheese Stuffed Mushrooms image

Serve these Ham and Cheese Stuffed Mushrooms as your appetizer tonight! Garnish the Ham and Cheese Stuffed Mushrooms with a sprinkle of paprika.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 12 servings

Number Of Ingredients 8

1 Tbsp. butter
1 clove garlic, minced
2 portobello mushrooms, gills and stems removed
2 small tomato slices
12 baby spinach leaves
12 slices OSCAR MAYER Deli Fresh Smoked Ham
1 Tbsp. water
1/2 cup KRAFT Finely Shredded Cheddar Cheese

Steps:

  • Melt butter in medium skillet on medium heat. Add garlic; cook and stir 1 min. or until tender.
  • Add mushroom caps, top sides down, to skillet; top with tomatoes, spinach and ham. Add water to skillet; cover. Cook on medium-low heat 8 min. or until mushrooms are tender. Top with cheese. Remove from heat.
  • Let stand, covered, 1 min. or until cheese begins to melt. Cut each mushroom into 6 wedges to serve.

Nutrition Facts : Calories 40, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

MUSHROOMS, CHEESE, EGGS AND HAM BREAKFAST SPECIAL



Mushrooms, Cheese, Eggs and Ham Breakfast Special image

From Recipes+ a delicious breakfast dish, I have made this but scaled it back for 1, you could make in individual dishes and serve in those dishes, have posted for 4 as per recipe. They recommend you can use salami instead of ham, so if you like a bit of bite try hot salami.

Provided by ImPat

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 (130 g) mushrooms (flat well opened)
200 g ham (finely sliced or salami, hot if you like bite)
1/4 cup olive oil
3/4 cup cheddar cheese (tasty coarsely grated)
4 eggs (large)

Steps:

  • Preheat oven to 200C (180C fan forced).
  • Arrange mushrooms and ham in a 27cm x 17cm (base measurement) ovenproof dish.
  • Drizzle the mushrooms with oil.
  • Bake for 10 minutes.
  • Sprinkle mushrooms with cheese and bake for 5 minutes more.
  • Carefully crack eggs onto the ham and bake for 5 minutes more or until cheese is melted and eggs cooked to your liking.
  • Season with salt and pepper and serve at once.

Nutrition Facts : Calories 369.9, Fat 28.4, SaturatedFat 8.9, Cholesterol 234.3, Sodium 966.7, Carbohydrate 3.6, Fiber 0.9, Sugar 2.1, Protein 25.6

CHEESE AND HAM MUSHROOMS



Cheese and Ham mushrooms image

Easy to prepare, great idea for an appetizer. Served hot

Provided by jessica_k

Time 20m

Yield Makes Pieces

Number Of Ingredients 5

12 huge fresh mushrooms
400 g of mixed shredded cheese
200 g of ham thinly sliced
200 ml cream
A pinch of salt

Steps:

  • Preheat oven
  • Peal the mushrooms and cut their little trunks. Place them in a pirex with the dark part facing up.
  • Cut the ham in small squares and mix them in a bowl with the cream and shredded cheese.
  • Stuff the mushrooms with the mixture and bake foe 10 minutes on 120C. SERVED HOT

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