Griddled mushrooms with Serrano ham and parsley
Griddled mushrooms filled with Serrano ham, garlic and parsley.
Active time25 min
Cooking20 min
Total35 min
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Ingredients
- 2 garlic cloves
- 24 large whole button mushrooms
- 1 tbsp fresh flat-leaf parsley
- 2 thin slices of Serrano ham
- 75 ml extra virgin olive oil
- 1 pinch of fine salt — optional
Preparation
Clean and dry the mushrooms. Remove the stems. Peel and mince the garlic. Wash and chop the parsley, then measure the required amount. Finely dice the ham. Mix the garlic, ham and parsley with 60 ml oil.
2 garlic cloves24 large whole button mushrooms1 tbsp fresh flat-leaf parsley2 thin slices of Serrano ham75 ml extra virgin olive oil- knife
- chopping board
- mixing bowl
Heat a large griddle and use the remaining 15 ml oil gradually across the batches. Place the caps rounded side up and cook for about 5 min. Turn, fill the hollows with the ham mixture and cook for about 5 min more, until tender. Add a little salt if needed. Repeat without crowding the griddle and serve hot.
1 pinch of fine salt — optional- griddle or flat skillet
- spatula
- plate
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration