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Parma Ham, Feta + Herb Stuffed Mushrooms

21 June 2011


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.

Buon appetito!



Makes: 8

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.


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