Mushrooms Stuffed with Ham, Spring Onions & Cream Cheese



Preparation time:

20 minutes

Cooking time:

30 minutes


  • 4 large Portobello mushrooms
  • 1 tbsp olive oil
  • 6 spring onions, trimmed and chopped
  • 4 slices of ham, cut into small pieces
  • 75g (3oz) cream cheese
  • 1 tsp garlic purée
  • 1 tsp dried mixed herbs
  • 115g (4oz) fresh breadcrumbs
  • 2 eggs, beaten
  • Freshly ground black pepper
  • 300ml (½pt) chicken or vegetable stock



  1. Preheat the oven to 180ºC / 350ºF / Gas mark 4.

  2. Peel the mushrooms, carefully twist out the stalks and chop these finely. Heat the oil in a frying pan and fry the spring onions and mushroom stalks for 5 minutes. Remove from the heat and transfer to a bowl.

  3. Stir in the ham, cream cheese, garlic pur&eacutee, herbs and breadcrumbs until evenly mixed. Stir in the eggs and season with black pepper.

  4. Spoon the mixture into the mushroom cups pressing it down with the back of the spoon and place them in a baking dish. Pour the stock around the base of the mushrooms, cover the dish with foil and bake in the oven for 30 minutes, removing the foil for the last 10 minutes.


When stuffing the mushrooms, spoon in the mixture a little at a time, pressing each addition down lightly with the back of the spoon before adding more.