Champignons stuffed with ham and cheese

A bright and tasty appetizer that will complement a homemade lunch or dinner and will become a hearty decoration for any holiday table. We will prepare the filling from cheese and ham with the addition of fragrant fresh herbs. Stuff the mushroom caps with a fragrant stuffing and bake in the oven until cooked.

Ingredients

• Mushrooms (large or medium) - 200 g (5 pcs.)
• Ham - 70 g
• Hard cheese - 70 g
• Mayonnaise - 40 g (to taste)
• Fresh parsley - 10 g
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare all ingredients.
2. Mushrooms use large or medium size.
3. Choose your choice of ham and cheese.
4. Turn on the oven to preheat to 180 degrees.
5. Prepare the filling. To do this, cut the ham into small cubes. Pour into a deep bowl.
6. Grate hard cheese on a medium grater. Add to ham.
7. Rinse the parsley and pat dry with paper towels. Grind. Add greens to the rest of the ingredients. Stir. Season with salt and pepper to taste and if necessary. Season with mayonnaise and mix.
8. Rinse mushrooms thoroughly under running water and pat dry with paper towels. Carefully remove the stems of the mushrooms, use them for other dishes of your choice. (If you slightly reduce the amount of ham and cheese, then the legs of the mushrooms can be added to the filling, after frying in a pan.)
9. Stuff the prepared caps with stuffing. Put in a baking dish. The bottom of the mold can be greased with vegetable oil or foil or parchment can be used.
10. Send the form to the preheated oven, bake the dish for 10-15 minutes (baking time depends on the power of the oven).
11. Champignons stuffed with ham and cheese are ready. Serve immediately.
12. Garnish with parsley leaves if desired.
13. Bon appetit!