Looking for an easy appetizer that’ll impress your dinner guests without keeping you stuck in the kitchen all evening? We’ve all been there – trying to juggle main course preparations while somehow managing to get those appetizers ready before everyone arrives. After years of entertaining, I’ve found that ham stuffed mushrooms are the perfect solution to this common hosting dilemma.
These savory little bites are not only quick to prepare, but they’re also a crowd-pleaser that can be assembled ahead of time. Plus, they’re a great way to use up leftover ham from your holiday meals or Sunday roasts.
Why You’ll Love These Ham Stuffed Mushrooms
- Quick appetizer – Ready in just 40 minutes, these stuffed mushrooms are perfect when you need a tasty appetizer without spending hours in the kitchen.
- 5-ingredient recipe – With just mushrooms, cream cheese, shredded cheese, ham, and garlic salt, you can create these delicious bites using ingredients you might already have.
- Make-ahead friendly – You can prep these mushrooms ahead of time and pop them in the oven just before your guests arrive, making entertaining stress-free.
- Low-carb option – These protein-packed, cheese-filled mushrooms make a perfect low-carb appetizer or snack that won’t leave you feeling guilty.
What Kind of Mushrooms Should I Use?
For stuffed mushrooms, white button mushrooms are the classic choice and they’re perfect for this recipe. Look for mushrooms that are about 2-3 inches in diameter – these are often labeled as “stuffing mushrooms” at the grocery store and provide the ideal size for an appetizer portion. While white button mushrooms are most common, you could also use baby portobello (cremini) mushrooms, which have a slightly deeper flavor but similar shape and size. When shopping, choose mushrooms that feel firm and have a clean, unblemished cap, avoiding any that feel slimy or have dark spots. Give them a quick wipe with a damp paper towel rather than washing them under running water, since mushrooms act like little sponges and can get waterlogged.
Options for Substitutions
This easy appetizer recipe is pretty adaptable – here’s what you can switch up:
- White mushrooms: You can use cremini (baby bella) mushrooms instead of white mushrooms – they’ll give you a slightly deeper flavor. Portobello mushrooms work too, but you’ll need to adjust the filling amounts since they’re bigger.
- Cream cheese: If you’re out of cream cheese, try using ricotta cheese or mascarpone. Just make sure to drain any excess liquid first. For a lighter option, try Greek yogurt cream cheese.
- Cheese blend: Don’t have cheddar and Monterey Jack? Most melting cheeses work great here – try mozzarella, provolone, Colby, or Gruyere. Just pick cheeses that melt well.
- Deli ham: You can swap the ham with cooked bacon, turkey, or even pepperoni. For a vegetarian version, try using finely chopped vegetables like bell peppers and onions.
- Garlic salt: Regular salt plus 1/4 teaspoon garlic powder works just fine. Or try onion salt for a different flavor profile.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed mushrooms is dealing with excess moisture – make sure to thoroughly clean your mushrooms with a damp paper towel instead of washing them under running water, which can make them waterlogged. A common mistake is not removing the mushroom stems properly; gently twist and pull them out, then scrape the gills with a spoon to create more room for your delicious filling. To prevent your mushrooms from becoming rubbery, avoid overcooking them – they’re done when the cheese is melted and bubbly, and the mushrooms are just tender when pierced with a fork (usually 15-20 minutes at 375°F). For extra flavor and texture, try placing your mushrooms on a wire rack while baking, which allows any excess moisture to drip away and helps achieve a perfectly cooked result.
What to Serve With Ham Stuffed Mushrooms?
These cheesy stuffed mushrooms work great as an appetizer, but you can totally turn them into a meal with the right sides! I like to serve them with a simple green salad dressed with light vinaigrette to balance out the richness of the cheese and ham. For a heartier dinner, they pair really nicely with fluffy white rice or buttered egg noodles that can soak up any extra melted cheese. If you’re keeping things casual for game day or a party, try serving them alongside other finger foods like chicken wings or fresh veggie sticks with ranch dip.
Storage Instructions
Keep Fresh: These ham stuffed mushrooms stay good in an airtight container in the fridge for up to 3 days. I like to place them in a single layer to keep the filling intact – it makes them much easier to reheat later!
Make Ahead: You can prep these mushrooms up to 24 hours in advance! Just assemble them, cover with plastic wrap, and keep them in the fridge until you’re ready to bake. This is super handy when you’re planning a party or gathering.
Warm Up: To warm up leftover stuffed mushrooms, pop them in the oven at 350°F for about 10-12 minutes, or until they’re heated through. I don’t recommend microwaving them as they can get a bit soggy – the oven helps keep that nice texture we’re looking for.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1200
- Protein: 70-80 g
- Fat: 70-80 g
- Carbohydrates: 20-30 g
Ingredients
- 8 large white mushrooms
- 3 ounces softened cream cheese
- 1 1/2 cups shredded cheese blend (cheddar and monterey jack)
- 1 1/2 cups diced deli ham
- 1 teaspoon garlic salt
Step 1: Prepare the Oven and Mushrooms
Begin by preheating your oven to 400°F (204°C).
While the oven is warming up, gently remove the stems from the mushrooms.
You can discard the stems or save them for another recipe if you wish.
Step 2: Prepare the Filling
In a mixing bowl, stir together all the other ingredients you have prepared for the filling.
Ensure everything is well combined to create a cohesive mixture that will fill the mushrooms nicely.
Step 3: Fill the Mushrooms
Take the filling mixture and divide it evenly among the prepared mushrooms.
Fill each mushroom cap generously, ensuring the filling is slightly mounded on top, as it will settle during baking.
Step 4: Bake the Stuffed Mushrooms
Place the filled mushrooms on a baking sheet and transfer them to the preheated oven.
Bake for about 30 minutes or until the mushrooms have softened and the filling has turned golden and is cooked through.
Step 5: Serve and Enjoy
Once baked to perfection, remove the stuffed mushrooms from the oven.
Allow them to cool for a few minutes before serving.
Enjoy your savory mushrooms as an appetizer or a delightful side dish!