Ham and Cheese Stuffed Mushrooms with Cornbread Crumbs

Mushroom caps are stuffed with ham, Monterey Jack, scallions and cornbread and then baked until brown and crispy.

Total Time:
1 hr
30 min
5 min
25 min

24 stuffed mushrooms

  • Mushrooms:
  • 24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Filling:
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 cup finely chopped onion
  • Kosher salt
  • 1/2 cup finely diced ham
  • 1/2 cup grated Monterey Jack
  • 2 tablespoons chopped scallions
  • 1 cup crumbled cornbread
  • Preheat the oven to 425 degrees F.

  • For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.

  • For the filling: Heat the butter over medium-high heat. Add the chopped mushroom stems and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.

  • Add the ham, Monterey Jack and scallions to the cooled mushroom stem mixture. Stir in the cornbread until well moistened.

  • Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Smart Shopping