👨‍🍳 作り方

1. 1

   Preheat oven to 200°C (400°F). Wipe the mushroom caps clean and remove the stems. Finely dice the mushroom stems.

   💡 プロのコツ: Ensure mushroom caps are dry before stuffing.
2. 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. 3

   Stir in the finely diced ham and cook for 1 minute.

4. 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.

   💡 プロのコツ: Ensure there are no lumps in the flour-milk mixture.
5. 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.

   💡 プロのコツ: Taste and adjust seasoning before stuffing.
6. 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.

   💡 プロのコツ: Don't overfill the mushroom caps.
7. 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.

   💡 プロのコツ: Baking time may vary depending on mushroom size.
8. 8

   Serve hot, garnished with extra parsley if desired.

   💡 プロのコツ: These are best served immediately after baking.