Stuffed mushrooms are an elegant and versatile appetizer, perfect for impressing your guests or enjoying on a special dinner. This recipe combines the earthy softness of the mushroom with the intense flavor of Iberian ham and sobrasada, crowned with a quail egg that adds creaminess and a spectacular visual touch. Originating from Mediterranean cuisine, these bites are ideal for those seeking a tasty yet light option, as they are cooked on a griddle and briefly gratinated in the oven. The four-cheese blend, garlic, and parsley enhance the flavor without masking the main ingredients. You can customize them to your taste: substitute the ham with bacon or add a touch of lemon for freshness. They are perfect as a starter at gatherings, parties, or simply as a culinary indulgence. Follow this easy recipe and discover how to prepare stuffed mushrooms that will leave everyone wanting more.
Cook
40 min
Servings
8
We remove the foot from the mushrooms after cleaning the possible traces of soil. We'll save them to make a creampie.
In a mortar we crush a few cloves of garlic with a bunch of parsley. Add a few tablespoons of olive oil, mix and set aside.
We cut the ham, I used Iberian ham with part of the fat. We booked
Turn on the griddle, brush with the garlic and parsley oil and mark the mushrooms, add a pinch of salt, turn the mushrooms over and brush the mushrooms with the oil, a pinch of.salt and continue cooking until they are practically done.
Place the mushrooms in a dish that can go to the oven, fill some with the chopped ham and others with pieces of sobrasada, in the center we make room to add the quail eggs. A pinch of salt and pepper and a mix of four cheeses.
We put them in the oven until the egg curds, we watch so that they do not overcook
We could make them entirely in the oven but I like to do them this way since the mushroom releases a lot of water.
