Parma Ham, Feta and Herb-Stuffed Mushrooms

Parma Ham Feta 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 favorite. Bite sized, easy to prepare, a really nice combination of flavors – 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 400 degrees Fahrenheit (200 degrees Celsius) for approximately 10 minutes, and they turned out perfectly. Enjoy!

PARMA HAM, FETA AND HERB-STUFFED MUSHROOMS

Yields: 8 bite-sized appetizers

  • 8 large flat field mushrooms, rinsed well and patted dry
  • 5 ounces Parma ham, finely chopped
  • 3.5 ounces 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
  • Water
  • 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 preheated to 400 degrees Fahrenheit (200 degrees Celsius) for 8-10 minutes.

*Reposted from my old blog, Cucina Fresca*

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