Croquetas de Jamon Stuffed Mushrooms
- 1 cup leftover mashed potatoes
- 3 tbsp. butter/ spread of choice
- *Note: spread must brown well in the oven I use Earth balance*
- 8 oz fresh mushrooms very well cleaned, stems separated from caps.
- 1/4 cup minced onion
- 1/8 teaspoon sugar
- 1/2 teaspoon seasoning salt
- generous 1/8 teaspoon fresh ground pepper
- 5 scallions diced. (Keep whites separate from green stems, which will be garnish)
- 1/4 cup Panko breadcrumbs
- 2 slices Serrano Ham torn into small pieces plus more for garnish if desired
- If you cannot find Serrano ham, try Proscuitto
- Nonstick cooking spray
Preheat oven to 350 degrees F. Saute' minced onion, white portion of scallions, and diced mushroom stems in 1 tbsp. spread/butter on medium heat. When onions are translucent, add season salt, sugar, and pepper. Continue cooking for 2 minutes. Add leftover mashed potatoes and ham into pan. Stir until combined. Season to taste.
Spray oven proof baking dish with nonstick spray, stuff mushroom caps with potato mixture and place on dish. Top mushrooms with generous amount of breadcrumbs, gently pressing into potato mixture. Top with 2 tbsp. melted spread/butter of choice. (I also coated generously in cooking spray to ensure a golden brown shade.)
Bake 15 minutes or until GBD (Golden, brown delicious.) They will smell amazing when ready. Garnish with green portions of scallions and additional Jamon.
Gluten free: Use gluten free breadcrumbs. If you cannot find them, toast a piece of your favorite gluten free bread and pulse in the food processor.
You may also used crushed crackers for breadcrumb topping if you wish. Top with melted butter/spread and nonstick spray as directed.
If you wish to be 'American' about this, substitute crumbled cooked bacon for Jamon.
Vegan: Substitute Jamon for vegan protein of choice- vegan cheeze, vegan lunch meat, vegan meat crumbles (The beef or chicken would be exceptional.) You can also use nutritional yeast to add depth of flavor.
Vegetarian: Substitute Jamon for delicious grated cheese of choice.
Let me tell you about Spain.
Me in heaven at La Boqueria holding a cone of meat, cheese, and fresh pressed juice. I’m very proud I didn’t crawl into any refrigerator displays.
My husband and I were in Germany, vitamin D deficient because of all the cloudy weather, depressed because of the vitamin D deficiency. We only had a weekend but we chose to visit Barcelona, Spain.
Oh, the joy! What rapture! We landed in what looked like El Paso Texas! (There’s a reason they settled there.) After riding the metro in, we were greeted by smiling, Spanish speaking faces. The sun was everywhere! I fell asleep on the beach and woke up with a sunburn, someone trying to sell me beer. If that’s not a vacation, I don’t know what is.
And the food! I could go on for pages and pages. There is a beautiful market called La Boqueria. There are stands as far as the eye can see. They are stacked beautifully with meats, cheeses, fruits, juices. I ate all the Serrano Jamon that I could. We bought from several stands and took our bounty to the beach, sitting watching the waves roll.
We had tapas. Amazing appetizer sized plates of all kinds of things. Olives, meats, fish, potatoes. One of my favorites were deep fried Croquetas with Serrano Jamon. As I was making stuffed mushrooms these popped in my head.
A note on fresh ground pepper. It’s better! Throw out the can! Throw out your shaker! One of the best Christmas gifts I ever received was an automatic pepper grinder. We call it the pepper gun. When I use it I actually sing, “Pepper gun!” It is a joy to have, it adds such great flavor.
These are elegant, easy, and are a fantastic Tapas addition. Add some sliced ham and fruit on the side for simple elegance. Serve them as an appetizer. Serve them as a side dish. If you’re like me, have them for breakfast. People won’t know you’re using leftovers. They will be impressed. Heck, if you served me these, I would automatically be your best friend. If there’s one recipe of mine you make, it should probably be these. They’re that good.
What’s your favorite way to use leftovers?