Serrano & Ibérico
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Stuffed mushrooms with Jamón Serrano Jamondor

Receta de cahmpiñon relleno de jamón serrano jamondor
8 Large Cultivated Mushrooms
2 Welsh Onions
2 thick slices of Jamón Serrano Jamondor
Virgin Olive Oil
  • Remove the stem from the mushrooms, clean them and set aside.
  • In a frying pan with a bit of olive oil, lightly sauté the Welsh Onions and mushrooms stems, previously sliced. Once browned, add small chunks of Jamón Serrano Jamondor,and stir in the pan.
  • Use this mixture to stuff the mushrooms head, and place them in a baking dish. Add salt and pepper and pour olive oil over them.
  • Place in the oven for 10 minutes at 170 ºC.
Other vegetables can be used, such a green or a red pepper, zucchini, asparagus, etc.