Recipe by Damon Lee Fowler, featuring
Salt Table Carmen Blend
Stuffed vegetables are a popular tapas in modern Spain, but Carmen’s compatriots in her mountain hideout would love them because they can be eaten right out of the hand. The Salt Table’s Carmen Blend is the perfect seasoning for mushrooms and ham.
Serves 8-12 as an appetizer
- 24 medium cremini (brown) mushrooms
- About 5 tablespoons extra-virgin olive oil
- 4 large cloves garlic, crushed, peeled, and minced
- 2 ounces (½ cup) minced Serrano, prosciutto, or country ham
- 1 cup fine stale (not dry) bread crumbs
- Salt Table Carmen Blend
- Dry sherry
How to make it:
- Brush away any dirt that may be clinging to the mushrooms with a clean, dry cloth or soft brush. Remove the stems and chop them fine. Set both stems and whole caps aside.
- Put 3 tablespoons of olive oil and the garlic in a medium skillet over medium heat. Sauté, tossing often, until fragrant and golden. Add the chopped mushroom stems and sauté until opaque and glossy, about 3 minutes. Add the ham, toss until it loses its raw red color, and turn off the heat.
- Add the crumbs, toss until well mixed, and season well with Carmen Blend. Moisten well with a sprinkling of sherry and a little more olive oil. Toss well, taste, and adjust the sherry and Carmen Blend.
- Lightly rub a large baking dish with olive oil. Sprinkle the inside of each mushroom cap lightly with Carmen Blend, and divide the stuffing among them, mounding it up in the center. Put mushrooms into the prepared dish. They can be made several hours ahead to this point. Cover with damp paper towels.
- About 45 minutes before serving, position a rack in the upper third of the oven and preheat to 375° F. Drizzle the mushrooms with more olive oil, and bake until the lightly browned and the caps are tender, about 20 minutes. Serve at once; stuffed mushrooms don’t reheat very well.