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Hungarian Stuffed Mushrooms with Ham and Cheese
Large mushroom caps filled with a savory mixture of finely diced ham, sautéed onions, garlic, paprika, and cheese, then baked until golden and tender. This dish balances the earthiness of mushrooms with classic Hungarian flavors.
🧂 Ainekset
- 16 pieces Large cremini or white mushrooms(about 2-3 inches in diameter, stems removed and finely diced)
- 40 g Butter
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 100 g Cooked ham(finely diced)
- 150 ml Milk
- 2 tablespoons All-purpose flour
- 1 teaspoon Hungarian sweet paprika
- 50 g Grated hard white cheese(such as Gruyere or a firm Hungarian cheese)
- 2 tablespoons Fresh parsley(chopped)
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Preheat oven to 200°C (400°F). Wipe the mushroom caps clean and remove the stems. Finely dice the mushroom stems.
💡 Ammattilaisvinkit: Ensure mushroom caps are dry before stuffing. - 2
Melt 40g butter in a saucepan over medium heat. Add the finely chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and diced mushroom stems and cook for another 3-4 minutes until slightly tender.
- 3
Stir in the finely diced ham and cook for 1 minute.
- 4
In a separate small bowl, whisk together the milk and flour until smooth. Gradually pour this mixture into the saucepan with the ham and vegetables, stirring continuously. Cook until the mixture thickens into a paste-like consistency.
💡 Ammattilaisvinkit: Ensure there are no lumps in the flour-milk mixture. - 5
Remove the saucepan from the heat. Stir in the Hungarian sweet paprika, grated cheese, and chopped fresh parsley. Season with salt and pepper to taste. Mix thoroughly.
💡 Ammattilaisvinkit: Taste and adjust seasoning before stuffing. - 6
Grease a baking dish. Place the mushroom caps in the prepared dish, cavity side up. Spoon the ham and cheese mixture generously into each mushroom cap.
💡 Ammattilaisvinkit: Don't overfill the mushroom caps. - 7
Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is lightly golden brown and heated through.
💡 Ammattilaisvinkit: Baking time may vary depending on mushroom size. - 8
Serve hot, garnished with extra parsley if desired.
💡 Ammattilaisvinkit: These are best served immediately after baking.
💡 Ammattilaisvinkit
- ✓If you don't have Hungarian sweet paprika, regular sweet paprika can be used.
- ✓For a richer flavor, a small amount of smoked paprika can be added.
- ✓Ensure the cheese you use is a hard, white cheese that melts well.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of cayenne pepper for a hint of spice.
- Substitute finely chopped cooked chicken or turkey for the ham.
- A tablespoon of sour cream can be added to the filling for extra creaminess.