To make a savory filling for stuffed mushrooms, sausage or ham is added to chopped mushroom stems, along with onion and garlic. The mushrooms are then topped with breadcrumbs or a combination of grated cheese and crumbs. For even cooking, quickly sauté the mushroom caps in olive oil or butter to brown and soften them a bit before stuffing. These can be assembled ahead of time, then baked.

Directions

Remove the stems from the mushrooms and chop them finely. Reserve about 1 to 1⅛ cups of chopped stems.

Heat 6 tablespoons of the olive oil in a 12-inch large sauté pan over medium-high heat and brown the mushroom caps, about 4 minutes per side, turning halfway through. Set aside.

Melt the butter in a small sauté pan over medium heat and cook the onions until soft, about 5 minutes. Add the garlic and the mushroom stems and cook until the stems have wilted, about 3 minutes. Add the ham and the chorizo and cook for 2 to 3 minutes, or until lightly browned. Stir in the herbs and breadcrumbs. Season to taste with ⅛ teaspoon of pepper. Remember that the ham will give off more salt as it heats.

Preheat the oven to 400°F. Oil or butter a 13-inch by 9-inch by 2-inch baking dish with about 1 teaspoon of oil. Spoon a scant tablespoon (about ¾ ounce) of the mixture into each of the mushroom caps. Place in the baking dish and bake in the preheated oven for 15 minutes or until golden brown, basting with a little melted butter, if desired. Sprinkle each cap with ¼ teaspoon of grated cheese, if using. Serve hot or warm.

This recipe is from The Culinary Institute of America’s SPAIN and the World Table

Ingredients

Makes 8 servings

24 large white button or crimini mushrooms, wiped clean with a damp towel or brush
6 tablespoons plus 1 teaspoon olive oil, divided use
6 tablespoons (¾ stick) butter, plus extra melted butter for basting as needed
¾ cup finely chopped onion
2 tablespoons minced garlic
½ cup minced Serrano ham
½ cup chopped chorizo sausage
¼ cup chopped parsley, thyme,
marjoram, or a combination of the three herbs
½ cup toasted breadcrumbs
½ teaspoon ground black pepper, or as needed
2 tablespoons grated Manchego or Parmesan (optional)

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