Mushrooms Stuffed with Jamon Iberico

5 Prep. Time
10 Cook Time
15 Total Time
4 people People
Mushrooms with Jamon Iberico
Mushrooms with Jamon Iberico

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


  • 12 large white mushrooms, stems separated from caps 
  • Juice from 1/2 lemon
  • Extra-virgin olive oil
  • Salt
  • 5 cloves garlic, thinly sliced 
  • Jamón 100% Ibérico de Bellota
  • 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


View our free Tapas Academy video recipes!

Show us your ♥


Comments are closed.