Mushrooms Stuffed with Ham and Black Garlic
I love baked mushrooms.
They are filling and so very tasty when stuffed. It is really as easy as putting something on top of a mushroom to stuff them, so don’t think the word stuffing means you’ll be working at it for hours.
So these are delicious cheese covered black garlic filled Mushrooms that would be great for appetisers or a bite sized canape or even an entrée. They can be made ahead or eaten straight away. I simply put mine in the fridge fully cooked and reheated them lightly when I needed them. The Black garlic mayonnaise tastes even better the next day too.
If you can’t find this mayonnaise you can use another flavoured mayonnaise too.
If you are mushroom lover these will excite you. Stuff them with pre cooked bacon instead of ham too.
What’s Black Garlic?
Originating in Asia black garlic is a sort of caramelised garlic made by heating whole heads of garlic under controlled humidity (80-90%) over weeks on end . The cloves turn a black colour and are soft. Black garlic doesn’t release a strong flavour like fresh garlic. It is sweet with hints of balsamic vinegar or tamarind. It’s considered to be quite healthy. It’s not easy to find so this Doodles Creek mayonnaise is probably a good way to try it.
Here’s a recipe for a Banh Mi bowl made with Sriracha Mayonnaise ( Doodles Creek)
- 6 whole mushrooms Field or Portobello
- 300 gm ham off the bone, approximately
- 80 ml butter or olive oil
- 5 gm salt and pepper
- 100 gm onion finely chopped (1 cup)
- 60 gm Black garlic mayonnaise Doodles Creek or similar
- 1 teaspoon dijon mustard
- ¼ cup parsley chopped - (1/2 small bunch )
- 6 slices cheddar cheese
- 6 slices provolone cheese or swiss cheese
- 1 teaspoon smoked paprika just for sprinkling on top-don't skip this!