It’s an appetizer best served hot. Consider about two mushrooms per person. If you do not like ham, replace with eggplant, grated carrot or minced celery.
AuthorNata AlbotCategoryMain CourseDifficultyBeginnerWash the mushrooms. Remove and chop the stems.
Arrange the mushroom caps on a tray lined with parchment paper; season with salt.
In a large bowl, mix the chopped stems, diced cheese, finely chopped ham and sautéed leeks. Add some salt, pepper and mayonnaise, and mix well. If you do not have leeks, you can use sautéed onions.
Pile on the filling, sprinkle grated cheese and bake the caps at 150-180C for about 20 minutes.
Serve with chopped dill and freshly ground pepper on top.
Ingredients
Directions
Wash the mushrooms. Remove and chop the stems.
Arrange the mushroom caps on a tray lined with parchment paper; season with salt.
In a large bowl, mix the chopped stems, diced cheese, finely chopped ham and sautéed leeks. Add some salt, pepper and mayonnaise, and mix well. If you do not have leeks, you can use sautéed onions.
Pile on the filling, sprinkle grated cheese and bake the caps at 150-180C for about 20 minutes.
Serve with chopped dill and freshly ground pepper on top.
Notes
