Deviled Ham Stuffed Mushrooms Recipes

Steps:

• Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.

Steps:

• 1. Rinse and pat dry the mushrooms. Remove the stems and chop them up to make 1/2 cup.
• 2. In a medium bowl combine cream cheese, deviled ham,1/2 cup of the bread crumbs, 1/2 cup of the stems, onion powder and black pepper.
• 3. In a sauce pan or microwave melt 3 tablespoons of the butter.Lay out the mushrooms on a paper towel and brush them with the melted butter.
• 4. Mound the stuffing into each cap. Place in a baking dish and flatten the stuffing a little.
• 5. Mix the remaining bread crumbs with the remaining butter to form crumbs and top each mushroom with a sprinkle.
• 6. Bake in a preheated oven at 350 for 15 mins.

Steps:

• In a medium bowl mix all ingredients together well except for mushrooms and paprika.
• Remove stems from cleaned mushrooms.
• Fill caps with ham mixture.
• Dust tops with paprika.
• Place in a greased baking dish.
• Bake at 375 degrees or until mushrooms are tender.

Steps:

• Place ham, mayonnaise, mustard, hot pepper sauce, garlic powder, onion powder, celery salt, black pepper, paprika, and caraway seeds in a large mixing bowl. Stir to combine.
• Use an immersion blender or food processor to puree the ingredients to your desired texture; stir in onion and celery. Chill before serving.

Steps:

• Finely chop two of the field mushrooms and mix together in a bowl with the smoked ham, mozzarella and crushed garlic, then season well with salt and freshly ground black pepper. Fill the remaining eight mushrooms with the mixture.
• Put the mushrooms in a large oven dish, drizzle with the olive oil and cook for 7 mins on high. Serve on top of the salad leaves, and make sure you have plenty of crusty bread to mop up the juices.

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. In a large bowl, mix together the mustard, oil, Worcestershire sauce and garlic, then season with salt and freshly ground black pepper.
• Add the mushrooms to the mixture and toss well to coat them evenly. (You can do this ahead and let them marinate while you prepare the rest of the meal.) Place them stalk-side up in a roasting tin and sprinkle over the paprika. Bake for 8-10 minutes.
• Divide the salad leaves between four serving plates. Put two mushrooms on each plate and spoon over the juices. Serve straight away, with French or crusty bread.

Steps:

• Remove stems from mushrooms.
• Chop stems and saute with onions in 1 tbs. butter until tender.
• Remove from heat and stir in ham and parmesan and set aside.
• In small sauce pan, melt 1 tbs. butter, stir in flour and salt and add milk.
• Cook until thickened and bubbly.
• Remove from heat and stir in ham mixture.
• Fill mushroom caps with mixture and sprinkle with bread crumbs.
• Place mushrooms in greased shallow baking dish.
• Bake at 425 degrees for 8-12 minutes.

Steps:

• Melt butter in medium skillet on medium heat. Add garlic; cook and stir 1 min. or until tender.
• Add mushroom caps, top sides down, to skillet; top with tomatoes, spinach and ham. Add water to skillet; cover. Cook on medium-low heat 8 min. or until mushrooms are tender. Top with cheese. Remove from heat.
• Let stand, covered, 1 min. or until cheese begins to melt. Cut each mushroom into 6 wedges to serve.