Stuffed Mushrooms with Jamón and Feta
12 January 2025
Stuffed Mushrooms with Jamón and Feta
Looking for an appetizer that’s elegant, flavorful, and incredibly easy to make? These Stuffed Mushrooms with Jamón, Feta Cheese, and Tomatoes are the perfect bite-sized treats for any occasion! Whether you're hosting a festive gathering or simply treating yourself, these mushrooms combine rich, savory flavors with a fresh Mediterranean twist. The combination of salty jamón, creamy feta, juicy tomatoes, and vibrant spinach creates a filling that’s both delicious and nutritious. Baked to perfection and topped with Parmesan for a finishing touch, these stuffed mushrooms are sure to impress your guests and leave them reaching for more. Plus, they’re quick to prepare – just 10–15 minutes in the oven, and they’re ready to serve. Perfect for busy days or last-minute entertaining!
So, if all that sounds good to you, read on!
Move over deviled eggs, there’s a new party appetizer in town—and it’s stuffed to perfection! I can’t believe I didn’t think to make these bite-sized mushrooms sooner, but here they are: the ultimate crowd-pleasing snack.
3 Reasons You’ll Love This Recipe:
SIMPLE TO MAKE – With just a handful of ingredients, these stuffed mushrooms come together in no time!
VERSATILE – Customize the filling to suit your taste or what you have in the fridge.
PERFECTLY PORTIONED – These mushroom caps are the ideal size for appetizers, tapas, or finger food at any celebration.
My favorite part? The way the jamón crisps up ever so slightly while the feta melts into creamy perfection. Each bite is like a little flavor explosion!
Honestly, these are so good, you might want to double the recipe because they’ll disappear from the table in seconds. And if you have leftovers (which I doubt!), they make an amazing snack the next day.
So there you have it—the ultimate, customizable, bite-sized appetizer that’s guaranteed to be the star of your next gathering!
Ingredients in Stuffed Mushrooms with Jamón and Feta
Here’s what you need to make Stuffed Mushrooms with Jamón and Feta:
Mushrooms: Use medium-sized mushrooms, like cremini or button mushrooms. They’re the perfect size for stuffing and hold their shape well during baking.
Tomato: Use only the flesh of a ripe tomato—remove the seeds and juice to keep the filling from getting watery.
Feta Cheese: Opt for high-quality feta cheese for a creamy, tangy flavor that perfectly complements the jamón.
Jamón: Use thinly sliced jamón or prosciutto for a salty, savory touch. Chop it finely so it blends evenly into the stuffing.
Parsley: Fresh parsley adds a pop of color and a mild, herbaceous flavor to balance the richness of the filling.
Baby Spinach: Tender baby spinach works best for this recipe as it wilts quickly and blends smoothly into the mixture.
Parmesan Cheese: Grate some Parmesan on top before serving for an extra layer of savory, nutty flavor.
Oil: Lightly grease the stuffed mushrooms with a little oil before baking to ensure a golden, crisp texture.
How to make Stuffed Mushrooms with Jamón and Feta
The making part of this recipe is simple yet flavorful, combining the richness of jamón and feta with fresh spinach and parsley. Stuffing the mushrooms with this savory mixture and baking them creates a delicious bite that’s perfect for any occasion.
1. Prepare the mushrooms
Start by cleaning the mushrooms thoroughly, removing any dirt or debris from the caps, and gently wiping them with a damp cloth.
2. Prepare the cream cheese mixture
In a bowl, mix the cream cheese with finely chopped tomato and fresh parsley until well combined, ensuring the mixture is smooth and evenly distributed.
3. Prepare the spinach leaves
Wash the spinach leaves thoroughly under cold water, pat them dry with a towel, and remove any tough stems or large veins.
4. Assemble the mushrooms
Carefully fill each mushroom cap with the prepared cream cheese mixture, making sure to distribute it evenly and fill each cap generously.
5. Prepare the rolls
Take a slice of ham and place a few spinach leaves on top. Roll them up tightly, ensuring the spinach is secured inside the ham slice.
Place each spinach and ham roll neatly on top of the cream cheese-filled mushroom caps, ensuring the roll stays intact.
6. Bake the dish
Place the stuffed mushrooms in the oven and bake them for 10-15 minutes at a temperature of 180-200°C, or until the mushrooms are tender and cooked through.
Ready to Serve
These stuffed mushrooms with ham, spinach, and cream cheese are a delicious and easy-to-make appetizer, perfect for any occasion, from casual dinners to festive gatherings. With a combination of savory ham, fresh spinach, and creamy cheese, this dish is sure to impress your guests. Serve them as a party snack, appetizer, or side dish for a unique and flavorful treat.
These stuffed mushrooms with jamón, spinach, and cream cheese are the perfect blend of savory flavors, making them a standout appetizer or snack for any occasion. Whether you’re hosting a party, preparing a festive meal, or looking for a unique dish to impress your guests, this recipe will surely be a hit. With its simple ingredients and irresistible taste, these stuffed mushrooms are a must-try addition to your menu. Enjoy sharing this flavorful treat with friends and family!
I’d love to know what you think if you give this a try! 🙂 – Angie
Watch how to make it
Follow along with this detailed, step-by-step video guide to discover just how simple and enjoyable it is to prepare this Stuffed Mushrooms with Jamón, Spinach, and Cream Cheese!
The best part? It’s quick and easy, so you can impress your family or guests with a delicious homemade dish in no time! Grab your ingredients, hit play, and let’s get started!
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Stuffed Mushrooms with Jamón and Feta
Ingredients
- 8 medium-sized mushrooms
- 1 tomato flesh only (no seeds), finely chopped
- 100 g feta cheese
- 2 –3 sprigs parsley finely chopped
- 40 g jamón
- 50 g baby spinach
- Parmesan cheese for serving
- Cream cheese for the filling mixture
Instructions
- Clean the mushrooms by removing any dirt and gently wiping the caps with a damp cloth. Remove the stems.
- In a bowl, mix the cream cheese with finely chopped tomato, feta cheese, and parsley until smooth and well combined.
- Wash and dry the baby spinach leaves. Remove any large stems.
- Fill each mushroom cap generously with the prepared cheese mixture.
- Place a few spinach leaves on a slice of jamón and roll them tightly to form a small roll.
- Place one jamón–spinach roll on top of each stuffed mushroom.
- Transfer the mushrooms to a baking dish and bake at 180–200°C for 10–15 minutes, or until tender and lightly golden.
- Remove from the oven and sprinkle freshly grated Parmesan cheese over the top before serving.
Notes
Estimated Total Calories (Whole Recipe)
Approx. 760–820 calories for all 8 mushrooms. (Variation depends on the exact amount of cream cheese used.)Calories per Piece (1 Stuffed Mushroom)
Approx. 95–105 calories per mushroomDid you make this recipe?
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Notes
3 Comments
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Mark
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This stuffed Mushrooms are beautiful 😍…. thanks for sharing 😋