Ham & Cheese Stuffed Mushrooms
If you are looking for an easy, impressive, 5 ingredient appetizer or side dish you’ve come to the right place! These Ham & Cheese Stuffed Mushrooms have about a 5 minute prep time but are SO much better than your standard restaurant appetizer mushrooms. Celebrating? I love this appetizer recipe for a game day, party, or even tailgating!
Stuffed mushrooms are one of my favorite appetizers. Unfortunately, I’m rarely able to order them in restaurants because most have stuffing, bread crumbs, or other fillers. All you really need for a great mushroom cap is cheese and one or two other flavorful ingredients.
These new Mushrooms with Cheese and Ham may be my favorite. They are one of the easiest mushroom appetizers I have ever made and they are completely delicious. I served them to our dinner company and everyone loved them. This easy recipe is also low carb, keto, gluten free, grain free, sugar free, and Trim Healthy Mama friendly.
Ingredients
- White Mushrooms – You can use any size of mushrooms but will need to adjust the cooking time.
- Cream Cheese – Make sure it is softened so the filling mixes easily.
- Shredded Cheese – I used a two cheese blend of cheddar and Monterey jack.
- Deli Ham – I prefer thinly sliced ham chopped but leftover baked ham cut into small cubes can work too.
- Garlic Salt – A pinch of garlic powder plus a pinch of salt enhances the flavor of the filling.
How to Make Ham Stuffed Mushrooms
Ham & Cheese Stuffed Mushrooms are a very easy appetizer to make with just 5 ingredients.
Step One: First, brush any dirt off the mushrooms with a damp cloth or paper towel. You do not want to get the mushrooms wet or they absorb the water and get soggy. Then break off the stem. You can save the mushroom stems for mushroom soup, other mushroom recipes, or discard them. I do not add them to the filling in this recipe.
Step Two: After that, you mix together the ingredients needed for whatever filling you are using. Typically stuffed mushrooms have a type of meat or seafood, cheese, many times bread crumbs, and seasonings. I leave out the bread crumbs. The tops brown from the cheese and since the filling is so thick you don’t need a binding agent.
In this recipe, I use ham and cheese for the filling. I have other mushrooms recipes that use sausage peppers and onions, chicken marinara sauce and mozzarella, and a vegetable-based one with shredded zucchini.
Step Three: Divide the filling between the prepared mushroom caps.
Step Four: Bake until the mushrooms have softened and the filling is golden brown.
Variations
- Meats – You can swap out the deli ham for another deli meat like roasted turkey, chicken, or prosciutto. Pepperoni tastes great paired with shredded mozzarella cheese. Or add a cooked crumbled meat like ground beef or ground sausage.
- Cheese – Use any cheese you enjoy. Swap out the regular cream cheese for some Smoked Cream Cheese for an amazing flavor! You can also use Old Fashioned Pimento Cheese.
- Herbs – Add a pinch of fresh chopped rosemary, thyme, or chives.
Common Questions
How Long to Bake Stuffed Mushrooms
I bake my ham and cheese stuffed mushrooms for 30 minutes at 400. This is enough baking time to heat the filling, soften the mushrooms, and brown the cheese on top.
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Ham & Cheese Stuffed Mushrooms
Ingredients
- 8 large white mushrooms
- 3 oz cream cheese softened
- 1 1/2 cups shredded cheese I used a two cheese blend of cheddar and monterey jack
- 1 1/2 cups chopped deli ham
- 1 tsp garlic salt
Instructions
- Preheat oven to 400.
- Remove stems from mushrooms and discard or save for another use. Stir together all the other ingredients. Divide between the mushrooms.
- Bake for 30 minutes or until mushrooms are softened and the filling is golden.
Nutrition
If you love stuffed mushrooms as much as I do you should also check out my other stuffed mushroom recipes:
Mushrooms Stuffed with Sausage, Peppers, and Onions – big, bold flavors
Two Cheese Mushrooms – vegetarian and packed with zucchini and cheese
Pizza Chicken Stuffed Mushrooms – all the flavors of pizza plus a little chicken for protein
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Originally published January 15, 2017. Revised and republished April 15, 2023.
It’s a frigid -25 wind chill night here in Wyoming and after doing chores in knee deep snow, I needed something quick and EASY to feed the hubby and me, and warm up our tummies. This was so simple, relatively inexpensive absolutely DELISH and took only a few minutes to make. Thank you for this and all of your wonderful recipes!!
JamieInWyoming
I made these tonight, and they were so tasty! One suggestion — I took my stuffed mushroom out of the oven after 20 minutes, and they were still overcooked. I would suggest 20 minutes at 350 degrees, rather than what is suggested. 😀
Thank you for all the information you provided us for a better and healthy eating plan
I made this recipe using large portabella mushroom caps, as an entree. They turned out amazing!! Will definitely make this again!
My family couldn’t get enough of these! They’re perfect for a party!
These are absolutely delicious and so easy to make too! Definitely a recipe I’ll be using over and over.
I spy a Pampered Chef stone – beautiful! Thanks for the great recipe idea – I was looking for something more exciting to do with my leftover Thanksgiving ham! Soooo boring to just eat it with a smear of mustard on it…
Could you use large portabella mushrooms to make an entree?
Absolutely!
What a great idea, I loved stuffed mushrooms and quite frankly never thought about ham and cheese! Definitely adding this to my app’s. 🙂
Can you prepare these the day before, wrap them in the fridge, then bake them??
Yes! Hope you enjoy them 😀