Stuffed mushrooms with sweet potato and crispy Iberian ham

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Becky
Becky @beckyr
Alicante, Spain

I had a bag of mushrooms I neede to use up yesterday so decided to have a go at stuffing them. The mixture of ingredients I used worked so well that I'll definitely make them again - ideally with larger mushrooms so preparation isn't so fiddly. I used jamón ibérico but you can substitute with prosciutto or bacon. Hope you like it ☺

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Ingredients

40 mins
4 servings
  1. 1 bag mushrooms
  2. 2 sweet potatoes
  3. 3 cloves roasted garlic
  4. 50 gr parmesan cheese
  5. 2 tbsp natural yoghurt
  6. 1 few twists of ground black pepper
  7. 1 couple of pinches salt flakes
  8. 6 small slices very thinly cut Iberian ham

Cooking Instructions

  1. 1

    Roast the sweet potato and garlic in the oven and roast for 30 mins at 200°. Or if you already have some roasted garlic cloves, boil the sweet potatoes whole, in their skins. Remove the mushroom stem and with the help of a teaspoon make the central hole larger. I like to peel my mushrooms too, but if you wash them really well you don't have to peel

  2. 2

    Put the ham in a large shallow pan or grill - you don't need to add oil because of the fat in the ham.

  3. 3

    Heat until crispy

  4. 4

    And put the slices on kitchen paper

  5. 5

    Once the sweet potatoes and garlic are ready (I already had garlic cloves in the fridge after roasting a whole garlic bulb the day before so I boiled the sweet potatoes instead of roasting), peel carrfully

  6. 6

    Drizzle with a little oil. I used an oil which has had a Carolina Reaper chilli soaking in it for the past few weeks and gives a lovely hot chilli flavour to salads and vegetables

  7. 7

    Add salt and mash with a fork

  8. 8

    Cut the ham slices with scissors

  9. 9

    And mix well

  10. 10

    Add the finely grated cheese and a generous dollup of yoghurt

  11. 11

    Add the black pepper and mix well

  12. 12

    Stuff the mushrooms and put them in the preheated oven for about ten minutes

  13. 13

    Take out of the oven

  14. 14

    And enjoy!!!

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Written by

Becky
Becky @beckyr
on
Alicante, Spain
Born in the UK. Came to Spain on finishing Uni many many moons and meals ago, and I'm still here. For me cooking is a great way to unwind at the end of the day. I don't usually have much time my recipes tend to be quite quick and simple and (mostly!!) healthy too. Also quite seasonal because I prefer buying fresh local produce as much as possible. However sometimes, when I do have more time, I like to spend a few hours making more time-consuming recipes and filling my kitchen with delicious smells and great music.
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