Stuffed Mushrooms with Ham
Hongos Rellenos con JamonStuffed mushrooms are just the answer for a make-ahead party appetizer. This recipe is a twist on a snack of cooked mushrooms, onions, and chiles wrapped in corn tortillas that are sold by food vendors in central Mexico. It only takes a few minutes to finish the mushrooms under the hot broiler and they're ready to eat.
Ingrediënten
Makes 16 appetizers
- 16 medium brown cremini mushrooms wiped clean
- 2 tablespoons olive oil
- ¼ cup very finely chopped white onion
- 2 ounces very finely chopped deli-style sliced smoked ham
- 1 jarred pickled jalapeño en escabeche, seeded, veins removed, and finely chopped
- ½ cup grated Monterey Jack cheese
- 2 teaspoons mayonnaise
Instructies
- Remove the stems from the mushrooms.
- Finely chop the stems and reserve.
- Rub the mushroom caps with about 1 tablespoon of the oil.
- Heat a large nonstick skillet over medium heat and pan-roast the mushrooms, turning once until barely tender, 3 to 4 minutes.
- Transfer to a baking sheet and set aside.
- In a small skillet, heat the remaining oil and cook the onion and reserved chopped mushroom stems, stirring, 3 minutes.
- Transfer to a medium bowl.
- When cool, add the remaining ingredients and mix well.
- Put about 1 rounded teaspoon of the ham mixture in each mushroom cap.
- If made ahead, cover and refrigerate up to overnight.
- To serve, preheat oven broiler and broil the mushrooms about 4 inches from the heat until hot and bubbly, 2 to 3 minutes.
- (Watch carefully to prevent burning.
- ) Serve at once.
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