Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, stuffed mushrooms with sweet potato and crispy iberian ham. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
These stuffed mushrooms are filled with ham, bread crumbs, spinach, and seasonings, topped with mozzarella cheese. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) These stuffed mushrooms are an excellent way to use leftover ham, and. These sweet potato and quinoa stuffed mushroom caps are just as filling as a hunk-o'-turkey and can be enjoyed by anyone around the dinner table, meat In a medium bowl, mix quinoa, sweet potatoes, and greens. Brush both sides of mushrooms with olive oil.
Stuffed mushrooms with sweet potato and crispy Iberian ham is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Stuffed mushrooms with sweet potato and crispy Iberian ham is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook stuffed mushrooms with sweet potato and crispy iberian ham using 8 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed mushrooms with sweet potato and crispy Iberian ham:
- Get 1 bag mushrooms
- Make ready 2 sweet potatoes
- Make ready 3 cloves roasted garlic
- Take 50 gr parmesan cheese
- Take 2 tbsp natural yoghurt
- Make ready 1 few twists of ground black pepper
- Prepare 1 couple of pinches salt flakes
- Prepare 6 small slices very thinly cut Iberian ham
Used onions in place of leeks. Added some leftover diced ham for my meat loving family and it filled their bellies for brunch with a salad & soup. A real treat for mushroom lovers! Flat mushrooms stuffed with a herby filling and Chinese mushrooms, all topped with a rich cheese sauce and crisp breadcrumbs.
Steps to make Stuffed mushrooms with sweet potato and crispy Iberian ham:
- 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
- Put the ham in a large shallow pan or grill - you don't need to add oil because of the fat in the ham.
- Heat until crispy
- And put the slices on kitchen paper
- 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
- 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
- Add salt and mash with a fork
- Cut the ham slices with scissors
- And mix well
- Add the finely grated cheese and a generous dollup of yoghurt
- Add the black pepper and mix well
- Stuff the mushrooms and put them in the preheated oven for about ten minutes
- Take out of the oven
- And enjoy!!!
Chanterelle mushrooms and fontina cheese contribute a delicate, nutty flavor that contrasts nicely with sweet potatoes in this dish. I have used it with many variations. I normally utilize it with regular potatoes and a bunch of different mushrooms. Loaded with fresh mushrooms, onions, sage, and thyme this homemade mushroom stuffing is deeply flavorful and absolutely delicious. I've always loved stuffing, but this version with mushrooms, onions, and sage has quickly become my favorite.
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