Mum’s Stuffed Portabello Mushrooms

Stuffed-Mushrooms

It is amazing what mothers give up for their children.  Mothers do anything for their children, that we all know, but thinking about my mother she gave up so much. So much time, so much energy, many of the places she wanted to travel to, some of the things she wanted to do.  And she gave up a surprisingly large amount of food just because her kids didn’t like it.  One thing she rarely got to eat was mushrooms.  Ironically, now I love mushrooms, but my husband doesn’t, so I only cook them when he is out for dinner.

I found this in my mum’s recipes, and I had never tried it before.  So for her, I tried it tonight.  And I have to admit, it was really REALLY tasty.  The cheese! The ham!  The pecans!  The yumminess!

Poor mum. If I had only known then…

Mum’s Stuffed Portabello Mushrooms

  • 6 portabello mushrooms
  • 2 tbsp oil
  • 1/3 cup grated Swiss cheese
  • 4oz thinly sliced ham
  • 1/3 cup chopped pecans
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup milk (1% or higher)

Preheat the oven to 350F (170C)

Rinse the mushrooms in cold water and pat dry.

Remove stems and chop them finely

Chop the garlic

in a skillet combine oil, garlic and stems on medium heat for about 5 mins.

In the meantime, dice the ham.

Take saucepan off the heat and add the remaining ingredients (ham, cheese, salt, pepper, nuts, milk

Combine thoroughly.

Stuff each mushroom cap with the mixture, drizzling any extra milk

Cook for about 20 minutes in the oven

Some may prefer to let the mushrooms broil for the last 305 minutes to really make the cheese bubble.

OH!  and Mum had some notes:

*freezes well

*apparently good with Chablis  (nice one mum! but it’s Monday, so I’ll pass)

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