Stuffed Mushrooms—Champinoñes Rellenos de Jamón

Hosting a small dinner party was on our horizon, but due to a mix-up, we couldn’t remember if we had charged ourselves with making an additional appetizer. (Senior moment setting in.) Our motto is better to have too much than too little—when it comes to serving company anyway. We were a few days shy of our departure to Spain, so hubby thought to get us in the mood, he’d make something Spanish.

It had to be easy and not contain a long list of ingredients, so Champinoñes Rellenos de Jamón fit the bill perfectly. Rich and salty Serrano ham is combined with finely chopped mushrooms, parsley and bread crumbs for a tasty filling. After heating them, just stuff the mushroom caps and bake for a short while and serve hot. Sit back, have a sip of wine, and enjoy your company….

Muy buena!

Champiñones Rellenos de Jamón

  • Servings: 4
  • Difficulty: easy
  • Print


  • 24 large mushrooms, 2-3 inches wide
  • 4 Tbsp. EVOO
  • 2 oz. Jamón Serrano, (or prosciutto)
  • 1/4 cup bread crumbs
  • 3 sprigs Italian parsley
  • Juice from 1/2 lemon


  1. Preheat oven to 325°.
  2. Clean mushroom caps of dirt and debris and rinse under cold water.
  3. Twist off stems from caps. Set aside 4 mushrooms for later.
  4. Brush or mist caps with olive oil and place on a cookie sheet. Bake for 5-8 minutes in oven.
  5. Meanwhile, chop the reserved 4 mushroom caps into small pieces and add the lemon juice.
  6. Cut the ham into about 1/4″ dice. Sauté mushrooms and ham in 1/2 Tbsp. olive oil in a small frying pan for 2-3 minutes. Remove from heat.
  7. Finely chop parsley and place in a small bowl with the bread crumbs. Mix thoroughly.
  8. Remove extra moisture that has accumulated in well of mushrooms.
  9. Spoon stuffing into caps and place in oven for 8 minutes. Remove to serving dish and serve hot.

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