Parma Ham, Feta + Herb Stuffed Mushrooms
I’ve been looking for a tasty appetizer recipe to share on this blog for a while, and this recipe is definitely a new favourite. Bite sized, easy to prepare, a really nice combination of flavours – yum!!
This recipe is featured in my go-to barbecue guide, Homestyle Barbecue, and is probably best prepared on a barbecue grill plate or flat plate, as instructed. But if you don’t have one, never fear – truth is, I don’t either! I popped these in the oven at 200 degrees Celsius (400 degrees Fahrenheit) for approximately 10 minutes, and they turned out perfectly.
PARMA HAM, FETA + HERB STUFFED MUSHROOM
8 large flat field mushrooms, rinsed well + patted dry
150 grams/5 ounces Parma ham, finely chopped
100 grams fresh feta cheese, crumbled
1/4 cup fresh breadcrumbs
2 tbsp freshly grated Parmesan
1 tbsp chopped fresh parsley
2 tsp chopped fresh oregano
Freshly ground black pepper
2 tbsp extra-virgin olive oil
1. Remove the stalks from the mushrooms, set caps aside, and finely chop the stalks. In a mixing bowl, combine the chopped stalks, Parma ham, crumbled feta, breadcrumbs, Parmesan, parsley and oregano. Stir well and season with freshly ground black pepper. Add a small amount of water to hold the mixture together.
2. Divide the mixture among the mushroom cups and brush lightly with olive oil.
3. Cook on a hot, lightly oiled barbecue grill plate or flat plate, filling side up, for about 3 minutes. Cover loosely with aluminum foil and steam for 2 minutes. Or, as an alternative, bake in oven pre-heated to 200 degrees Celsius (400 degrees Fahrenheit) for 8-10 minutes.