Easy The Best Stuffed mushrooms with sweet potato and crispy Iberian ham

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Stuffed mushrooms with sweet potato and crispy Iberian ham.

Stuffed mushrooms with sweet potato and crispy Iberian ham You can cook Stuffed mushrooms with sweet potato and crispy Iberian ham using 8 ingredients and 14 steps. Here is how you make that.

Ingredients of Stuffed mushrooms with sweet potato and crispy Iberian ham

  1. It’s 1 bag of mushrooms.
  2. You need 2 of sweet potatoes.
  3. Prepare 3 cloves of roasted garlic.
  4. You need 50 gr of parmesan cheese.
  5. Prepare 2 tbsp of natural yoghurt.
  6. Prepare 1 of few twists of ground black pepper.
  7. You need 1 of couple of pinches salt flakes.
  8. It’s 6 of small slices very thinly cut Iberian ham.

Stuffed mushrooms with sweet potato and crispy Iberian ham instructions

  1. Roast the sweet potato and garlic in the oven and roast for 30 mins at 200°. Or if you already have some roasted garlic cloves, boil the sweet potatoes whole, in their skins. Remove the mushroom stem and with the help of a teaspoon make the central hole larger. I like to peel my mushrooms too, but if you wash them really well you don't have to peel.
  2. Put the ham in a large shallow pan or grill – you don't need to add oil because of the fat in the ham..
  3. Heat until crispy.
  4. And put the slices on kitchen paper.
  5. Once the sweet potatoes and garlic are ready (I already had garlic cloves in the fridge after roasting a whole garlic bulb the day before so I boiled the sweet potatoes instead of roasting), peel carrfully.
  6. Drizzle with a little oil. I used an oil which has had a Carolina Reaper chilli soaking in it for the past few weeks and gives a lovely hot chilli flavour to salads and vegetables.
  7. Add salt and mash with a fork.
  8. Cut the ham slices with scissors.
  9. And mix well.
  10. Add the finely grated cheese and a generous dollup of yoghurt.
  11. Add the black pepper and mix well.
  12. Stuff the mushrooms and put them in the preheated oven for about ten minutes.
  13. Take out of the oven.
  14. And enjoy!!!.

recipe by Becky @cookpad