Polish Baked Ham Stuffed Mushrooms Food

HAM STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms.
• Chop stems and saute with onions in 1 tbs. butter until tender.
• Remove from heat and stir in ham and parmesan and set aside.
• In small sauce pan, melt 1 tbs. butter, stir in flour and salt and add milk.
• Cook until thickened and bubbly.
• Remove from heat and stir in ham mixture.
• Fill mushroom caps with mixture and sprinkle with bread crumbs.
• Place mushrooms in greased shallow baking dish.
• Bake at 425 degrees for 8-12 minutes.

POLISH BAKED HAM (SZYNKA PIECZONA)

Steps:

• Preheat oven to 350.
• Score ham.
• Place pineapple rings and cherries on ham, fastening with wooden picks and pierce with cloves.
• Put ham in a baking pan and pour ginger ale over it.
• Bake in oven for 1 1/2 hours. Baste every 1/2 hour with the juice from the pan. Remove ham from the oven.
• Make a paste out of the mustard and sugar, using pan liquid to get a spreadable consistency. Spread on ham.
• Raise temperature to 400 degrees and bake for 15 more minutes, until browned.

POLISH BAKED HAM STUFFED MUSHROOMS

Steps:

• Set oven at 350 degrees F.
• Wash and drain mushrooms, remove stems, and reserve caps.
• Chop stems to make 1 cup.
• Cook chopped stems and green onion in butter until tender.
• Stir in flour, savory and 1/8-teaspoon pepper.
• Add wine and 2 tablespoons water.
• Cook and stir until thickened and bubbly.
• Stir in ham and cheese.
• Fill caps and place on 16 x 10 x 1 inch baking pan.
• Top with breadcrumbs and bake 15 to 20 minutes.

STUFFED MUSHROOMS WITH PANKO AND PECORINO

Steps:

• Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a medium bowl, mix the panko bread crumbs, cheese, 2 tablespoons parsley,garlic, and 2 tablespoons olive oil and stir to evenly coat the bread crumbs. Taste and then season with salt and pepper. (You might not even want any salt, as the cheese can be pretty salty.)
• Arrange the mushrooms on the sheet pan, top sides down. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Using a spoon, divide the seasoned breadcrumb mixture among the mushrooms (about 1 tablespoon per mushroom).
• Drizzle the mushrooms with the remaining olive oil and transfer to the oven and bake until the tops are crisp and golden, about 15 minutes. Remove from the oven and allow to cool for about 5 minutes. Garnish with parsley, if using, and serve warm.

DEVILED HAM-STUFFED MUSHROOMS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
• Mix cream cheese, deviled ham, onion soup mix, Worcestershire, and curry powder together in a bowl until well blended.
• Stuff each mushroom with cream cheese mixture and place on the baking sheet with the stuffing facing up. Sprinkle with Parmesan cheese.
• Broil in the preheated oven until cheese is nicely melted, 3 to 5 minutes.