Mushrooms stuffed with Serrano ham
Author Tony Torres
Recipe type: Entrance
Kitchen: Spanish
Rations: 4
- 1 kg of large mushrooms
- 200 g of serrano ham in cubes
- 3 cloves of garlic
- parsley
- 1 lemon
- extra virgin olive oil
- shawl
- First we wash the mushrooms well, removing the soil from the entire surface well, remove the stem and dry with absorbent paper.
- We prepare a large griddle or a non-stick frying pan with a little olive oil.
- When it warms up, we place the champinoñes on the griddle, lower the heat and cook on both sides.
- While we are preparing the filling, peel and cut the very minced garlic well.
- We put the garlic in a bowl, add parsley and the juice of half a lemon.
- Once the mushrooms are cooked, we fill with the garlic mince and the ham cubes to taste.
- Cook the mushrooms with their filling for about 5 more minutes, at the last moment we add another splash of lemon juice on top.
- And ready! in a few minutes you have this delicious dish ready to serve.
It is important to serve the stuffed mushrooms at the moment, therefore it is preferable to cook them just before serving.
recipe by Kitchen Recipes at https://www.lasrecetascocina.com/champinones-rellenos-de-jamon-serrano/
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