Nutrition Recipe: Italian Herb Uncured Ham Stuffed Mushrooms

Jocelin Lamprey RD, LDN stuffs mushrooms caps for a nutritious appetizer or dinner recipe

Since March is National Nutrition Month, we are collaborating with Day by Day Nutrition, LLC‘s Jocelin Lamprey RD, LDN on several recipes. This week’s recipe is Italian Herb Ham Stuffed Mushrooms! These are great as an appetizer to feed a group, or only have a few people eat them as a meal.

We made a few alterations to make these a nutritional take on a stuffed mushroom. The first is not using bread crumbs in the actual stuffing. We only put breadcrumbs on the top to add a crispy element without adding a ton of calories and carbs throughout the mixture. We also added several nutrient-rich vegetables and swapped regular cheese for goat cheese which is more easily digestible and has a lot of flavor in a smaller amount of cheese, meaning fewer calories. Our Italian Herb Uncured Ham has significantly less sodium in it compared to the average deli meat ham, and because our hams are a top or bottom round single muscle instead of many different muscles macerated together, we have much more protein density. Overall, making this a dish you can feel great about eating and serving.

Italian Herb Uncured Ham Stuffed Mushrooms

-makes 10 servings as an appetizer

Ingredients

1/2 lb. Farmers & Cooks Italian Herb Uncured Ham (buy as a whole piece

20 White mushrooms
18 oz Fresh Spinach
1 Orange bell pepper
1 Yellow onion
4 oz. Goat cheese (We like Vermont Creamery)
1/2 cup Plain Panko Breadcrumbs
Salt & Pepper

Prep

  1. Dice ham.
  2. Wash and de-stem mushrooms.
  3. Sautee spinach and squeeze dry in paper towels.
  4. Roast bell pepper until skin is charred, and peel outer char layer once cooled. Then dice into small pieces.
  5. Dice yellow onion.

Assembly

  1. Preheat oven to 350 degrees.
  2. Prep all ingredients as indicated above.
  3. Mix ham, spinach, pepper, onion, and goat cheese.
  4. Salt and pepper mixture to taste.
  5. Stuff mushroom caps by using generous spoonfuls to create rounded tops.
  6. Place filled mushrooms on a baking sheet.
  7. Mix plain panko breadcrumbs with salt and pepper to taste.
  8. Sprinkle panko mixture on top of each mushroom.
  9. Bake 10-15 minutes until mushrooms are browning and panko is golden brown.

These can be prepared ahead of time, and then baked on site or at the time of your gathering or party. Let us know how you enjoy our Italian Herb Uncured Ham and this recipe on Instagram, Facebook, or Pinterest! Have recipe ideas for us? Question? Let us know!

13 Comments

  1. laurea emilia romagna

    on April 15, 2018 at 4:27 am

    Reply

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  2. Doyle

    on May 11, 2018 at 4:28 pm

    Reply

    Highly descriptive article, I enjoyed that a lot. Will there be a part 2?

    1. farmerscooks

      on May 25, 2018 at 11:35 am

      Reply

      Hey Doyle – we did several articles on nutrition! Check them out on our blog page.

  3. Alexander

    on May 20, 2018 at 5:36 pm

    Reply

    Do you have any video of that? I’d care to find
    out more details.

    1. farmerscooks

      on May 25, 2018 at 11:33 am

      Reply

      Hey Alexander – I’m not sure what exactly you would like a video of, but we would love to if you can give us more details. Thank you!

  4. Richelle

    on May 25, 2018 at 12:24 am

    Reply

    Can I simply say what a relief to uncover someone that really understands
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  5. Dan Estridge, Chief Flavor Officer

    on May 25, 2018 at 7:31 am

    Reply

    I suggest a few adjustments to the procedure –
    1) Do not wash the mushrooms – just brush off any debris or wipe with a moist paper towel if necessary. Washing mushrooms causes them to absorb a lot of water – something to be avoided. The excess moisture will result in very reduced flavor development during cooking. Seriously, never wash mushrooms.
    2) After charring the peppers, put them in a paper bag – top rolled to seal – so they steam for a few minutes. This will make it much easier to remove the skins.
    3) Sauté the diced onions before mixing stuffing. Once again, it’s about moisture control and flavor development. If you sauté, the onions until they develop some color, they will be sweet and mild.
    4) The one downside of the pre-cooked onions is that you’ll lose some crunch, which you might have wanted for textural contrast. If you want your crunch back, consider adding some diced celery which will provide texture without adding moisture. If you don’t like celery, and want something sweeter, you could substitute with a carrot. Or any other crunchy, but not wet veg you like.
    5) If you happen to have some fresh herbs on hand, Thyme would be nice. Oregano, marjoram – whatever’s handy.
    6). Where’s the discussion of wine and beer pairings here. And that reminds me – while we’re preparing our mushrooms, the cook should have some hydration at hand.

  6. Erin Spatz

    on May 29, 2018 at 10:55 pm

    Reply

    That sure is one pretty site you have there. Can I ask you a very simple question? What kind of fertilizer do you use to make it grow so wonderfully?

    1. farmerscooks

      on June 12, 2018 at 6:22 pm

      Reply

      The content and honestly kind. Thank you!

  7. Roxanna

    on June 11, 2018 at 10:45 am

    Reply

    It works quite well for me

  8. Abel

    on June 17, 2018 at 2:28 am

    Reply

    Hi there, i read your blog from time to time and i own a
    similar one and i was just curious if you get a lot of spam responses?
    If so how do you reduce it, any plugin or anything you can advise?
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    1. farmerscooks

      on July 3, 2018 at 3:00 pm

      Reply

      Hey Abel – yes we get a ton, and I just go through them and mark them as spam. Unfortunately, there are a lot of ‘link building’ bots which are doing this to try to get website traffic or SEO value. Let me know if you find out that there is something to help keep them down!

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