Stuffed mushrooms with sweet potato and crispy Iberian ham
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 ☺
Ingredients
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1 bag mushrooms
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2 sweet potatoes
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3 cloves roasted garlic
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50 gr parmesan cheese
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2 tbsp natural yoghurt
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1 few twists of ground black pepper
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1 couple of pinches salt flakes
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6 small slices very thinly cut Iberian ham
Cooking Instructions
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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
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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.
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3
Heat until crispy
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4
And put the slices on kitchen paper
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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
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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
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7
Add salt and mash with a fork
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8
Cut the ham slices with scissors
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9
And mix well
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10
Add the finely grated cheese and a generous dollup of yoghurt
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11
Add the black pepper and mix well
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12
Stuff the mushrooms and put them in the preheated oven for about ten minutes
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13
Take out of the oven
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14
And enjoy!!!
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