Töltött Gomba Sonkával
Stuffed Mushrooms with Ham
Earthy mushrooms generously filled with a savory mixture of finely chopped ham, cheese, and herbs, then baked until golden and tender. These are a popular appetizer or side dish in Hungarian cuisine, offering a delightful bite-sized burst of flavor.
🧂 Ingredients
- 12 pieces Large mushrooms(cremini or white button, stems removed and finely chopped)
- 150 g Cooked ham(finely diced)
- 1 small Onion(finely chopped)
- 1 clove Garlic(minced)
- 50 g Breadcrumbs(fresh or dried)
- 75 g Cheese(grated (e.g., Trappista, Gruyere, or Cheddar))
- 1 large Egg
- 2 tbsp Fresh parsley(chopped)
- 1 tbsp Butter
- Salt(to taste)
- Black pepper(freshly ground, to taste)
👨🍳 Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
💡 Tip: Ensure the baking dish is large enough to hold the mushrooms without crowding. - 2
Clean the mushrooms and carefully remove the stems. Finely chop the stems and set aside.
💡 Tip: Wipe mushrooms with a damp cloth rather than washing to prevent them from becoming waterlogged. - 3
In a skillet, melt butter over medium heat. Add the finely chopped onion and sauté until softened, about 4-5 minutes.
- 4
Add the minced garlic and chopped mushroom stems to the skillet. Cook for another 3-4 minutes until the mushroom stems are tender and any moisture has evaporated.
- 5
Transfer the sautéed mixture to a mixing bowl. Add the diced ham, breadcrumbs, grated cheese, egg, chopped parsley, salt, and pepper.
💡 Tip: Mix gently to combine all ingredients without overworking. - 6
Stir the mixture until well combined. If it seems too wet, add a little more breadcrumbs. If too dry, add a tiny bit of water or milk.
💡 Tip: The consistency should be firm enough to hold its shape when stuffed. - 7
Generously stuff each mushroom cap with the ham and cheese mixture, pressing gently to fill.
💡 Tip: Don't be shy with the filling; mound it slightly. - 8
Arrange the stuffed mushrooms in the prepared baking dish.
💡 Tip: Place them close together to help them retain moisture during baking. - 9
Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and heated through.
💡 Tip: The exact baking time may vary depending on the size of the mushrooms. - 10
Serve hot as an appetizer or side dish. Garnish with extra parsley if desired.
💡 Tip: These are best served immediately after baking.
💡 Pro Tips
- ✓For a richer flavor, use a mix of cheeses.
- ✓If you don't have ham, cooked bacon or even finely chopped salami can be used.
- ✓Ensure the mushroom caps are dry before stuffing to prevent a soggy bottom.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of Dijon mustard to the filling for a tangy kick.
- Incorporate finely chopped bell peppers or spinach into the filling.
- Top with a sprinkle of paprika before baking for color and a hint of spice.