I’ve made stuffed mushrooms before, but they weren’t too out of the ordinary really. These however are a different stuffed mushroom all together. I got the idea for them from a photo I saw back when I was scouring Flickr for photos for ideas when I was writing for Made In Kitchen. Hints of sweet, salty and creamy all stuffed into one mushroom. So good!
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Ham and Fig Stuffed Mushrooms
- Total Time: 25 minutes
- Yield: 12 stuffed mushrooms 1x
Description
These Ham and Fig Stuffed Mushrooms offer a delightful blend of sweet figs, salty presunto, and creamy cheeses, all nestled in tender mushroom caps.
Ingredients
- 12 fresh crimini (button) mushrooms
- 5-6 dried figs, stems removed
- 5 or 6 thin slices of presunto (or prosciutto)
- 100 grams (3 1/2 oz) queijo fresco (fresh cheese)
- 50 grams (1 3/4 oz) cream cheese
Instructions
- Before you do anything, separate your slices of presunto (or prosciutto if you have troubles finding it labeled as presunto) and lay them out on a baking sheet and place in an oven at 3750F (180C) for about 10 minutes or until the edges are crisped up and it’s curled upwards. If you are worried it’ll stick, just line the baking sheet with parchment paper first.
- Next, clean the mushrooms well. This can be easily done by rinsing them with water and patting dry (Don’t fall into the hype of wiping them clean, it just takes more time, wastes clean cloths/paper towels and they don’t absorb any extra water as they are mostly water anyways.). Set the clean mushrooms on a cutting board stem side up. Take your thumb and push on the end of the stem to pop it out whole. If any pieces are still still attached, just pick them out. Set the stems to the side, don’t throw ’em away.
- Chop the figs roughly and toss in a bowl with the cheeses. Mix well. If you don’t think you have enough filling, dice the mushroom stems and add them to the cheese and fig mixture. Take out the presunto and break up into smaller bits and add to the mix.
- Using a tsp, scoop up some of the cheese, fig, presunto mixture and fill the mushroom caps until it’s over flowing. You can add a good amount, no need to be skimpy on the filling.
- Bake in a hot oven at 350F for about 10 minutes or until the cream cheese gets a golden brown color to it.
- Serve warm, not cold (they just aren’t as good!)
Notes
- If you can’t find presunto, prosciutto is a great substitute.
- These stuffed mushrooms are best served warm.
- You can prepare the filling ahead of time and store it in the refrigerator until you’re ready to stuff the mushrooms.
- For a vegetarian version, omit the presunto.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 60
- Sugar: 3
- Sodium: 150
- Fat: 4
- Carbohydrates: 4
- Fiber: 1
- Protein: 3
- Cholesterol: 10
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- Ham and Cheese Stuffed Bagel Rolls
- Mushroom and Butternut Lasagna with Beaujolais Wine
Frequently Asked Questions
What is presunto, and can I swap it for something easier to find?
Presunto is Portuguese cured ham. The recipe notes explicitly say that prosciutto is a great substitute if you have trouble finding presunto — the two are close enough in flavor and texture that 5–6 thin slices of either works. Both are crisped in the oven at 375°F (180°C) for about 10 minutes before being crumbled into the filling.
What is queijo fresco, and what does it contribute to the filling?
Queijo fresco is a Portuguese fresh cheese, mild and crumbly. It is combined with 50 g of cream cheese to make the filling base. Together the two cheeses give the stuffed mushrooms their creamy, lightly tangy interior that the article describes as combining sweet, salty, and creamy in one bite. 
Should the mushroom stems be discarded?
No — the instructions specifically say to keep the stems. If the filling feels insufficient, dice the stems and add them to the fig-and-cheese mixture to add volume. The stems are removed by pressing on the end to pop them out whole, then trimmed of any remaining bits.
