Ham and Fig Stuffed Mushrooms

Hints of sweet, salty and creamy all stuffed into one delicious mushroom. So perfect.
By Rochelle Ramos

Ham and Fig Stuffed Mushrooms

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!

Ham and Fig Stuffed Mushrooms
Prep Time
Cook Time
Total Time
Hints of sweet, salty and creamy all stuffed into one delicious mushroom. So perfect.
Recipe Type: Side
Serves: 3
  • 12 fresh crimini (button) mushrooms
  • 5-6 dried figs, stems removed
  • 5 or 6 thin slices of presunto
  • 100 grams (3½ oz) queijo fresco (fresh cheese)
  • 50 grams (1¾ oz) cream cheese
  1. 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.
  2. 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.
  3. 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.
  4. Using a teaspoon, 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.
  5. Bake in a hot oven at 350F for about 10 minutes or until the cream cheese gets a golden brown color to it.
  6. Serve warm, not cold (they just aren't as good!)

Rochelle Ramos

Rochelle is an Americana cooking, eating, photographing and writing in Portugal. She has a love for real food and learning to make it from scratch. As a new expat, she is slowly learning to speak the language and will soon be able to order more than just a café and pastel de nata from the local pastelaria.

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