Recipes Tapas / Toast Entrées

Mushrooms Stuffed with Jamon Iberico

Mushrooms with Jamon Iberico

Mushrooms with Jamon Iberico

 

We dare you to find a better filling for these succulent garlic mushrooms.

 

Ingredients (4 People)
  • 12 large white mushrooms, stems separated from caps 
  • Juice from 1/2 lemon
  • Extra-virgin olive oil
  • Salr
  • 5 cloves garlic, thinly sliced 
  • While mushrooms are cooking, mix jamon iberico with stem mixture. Add a pinch of black pepper.
  • Fresh ground pepper
How to prepare
  1. Clean mushrooms using a damp paper towel. Rub with lemon juice to keep from browning. 
  2. Heat 2 tablespoons of olive oil in large sauté pan on medium heat. Finely chop stems and add to pan with a pinch of salt. Cook until soft and add garlic, cooking until fragrant and stems brown. Place stems mixture in separate bowl. 
  3. Add another tablespoon of oil to the pan and place mushrooms face down to cook the underside. Cook for 7-10 minutes until soft and browned. 
  4. While mushrooms are cooking, mix jamon iberico with stem mixture. Add a pinch of black pepper. 
  5. Flip mushrooms and fill with jamon and stem mixture, cooking until jamon is warm and fat begins to melt. Serve warm. 

 

 

‣ For the best Jamon 100% Iberico de Bellota in the USA, visit us here.
‣ For the best delicacies from Spain in the USA visit us at IbericoClub.com

 

View our free Tapas Academy video recipes!

 

 

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