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Mushrooms with Black Garlic Mayonnaise on a tray.

Mushrooms stuffed with Ham and Black Garlic Mayonnaise

These are the perfect small bite. Make ahead or serve straight from the oven. They are great by themselves or with a balsamic dressed salad. This recipe uses Australian cup measurements
4.60 from 5 votes
Servings 6

Ingredients
  

  • 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!

Instructions
 

  • You'll need a frypan, oven tray and the oven preheated to 180 C/ 350 F
  • First peel the outer skin from the mushrooms and remove the stalk. Finely chop these and set them aside.
  • Put the mushrooms onto the lined oven tray and drizzle with 2 Tablespoons of the oil or melted butter and a grinding of pepper. Bake for 15 minutes or until starting to soften and release some juices. Set aside
  • Cut the onion and slice the ham. Then heat a fry pan to medium heat, add the oil or butter and the onion and mushroom trimmings and gently sauté till they are soft.
  • Take off the heat and cool down. when cool to touch add the Black Garlic Mayonnaise, Dijon and ham and stir well to combine.
  • Pile the filling mixture into the mushroom cups ( these will probably go flat- that's OK). Then top with a slice of both cheeses then sprinkle with a little smoked paprika. You can store these at these for later now if you like)
  • Pop into the oven and bake till bubbling, approximately 10-15 minutes depending on your oven ( they could also go under a grill or broiler)
  • Eat as an appetiser or entrée or use smaller mushrooms for a canapé / small party bite.
  • These are great both at room temperature or refrigerated and reheated for up to two days later