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🥗 Stuffed Mushrooms with Ham and Nut Cream on Beetroot Salad

380 kcal · 30 min · 4 servings

Stuffed Mushrooms with Ham and Nut Cream on Beetroot Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top heat.
  2. 2. Clean the mushrooms and carefully twist out the stems.
  3. 3. Place the mushroom caps with the opening facing up on a baking sheet.
  4. 4. Season the mushrooms lightly with salt and pepper.
  5. 5. Cut the ham into small cubes.
  6. 6. Wash the spring onions and shake them dry.
  7. 7. Remove the ends of the spring onions and slice them into thin rings.
  8. 8. Roughly chop 40 grams of walnuts.
  9. 9. Separate the eggs by separating the yolks from the whites.
  10. 10. Mix the crème fraîche with the spring onions in a bowl.
  11. 11. Add half of the chopped walnuts to the cream.
  12. 12. Fold the ham cubes into the mixture.
  13. 13. Stir 2 teaspoons of mustard into the filling.
  14. 14. Whisk the egg yolk into the ham cream.
  15. 15. Finally season the filling with salt and pepper.
  16. 16. Fill the mushroom caps with the ham and nut mixture.
  17. 17. Place the baking sheet in the oven and bake the mushrooms for 15 to 20 minutes.
  18. 18. Place the beetroot in a sieve to let it drain well.
  19. 19. Whisk oil, vinegar, the remaining mustard, salt, pepper, and sugar in a small bowl.
  20. 20. Mix the drained beetroot with the dressing.
  21. 21. Wash the salad greens and spin them dry.
  22. 22. Tear the salad into bite-sized pieces.
  23. 23. Fold the salad pieces into the beetroot.
  24. 24. Divide the beetroot salad among the plates.
  25. 25. Sprinkle the remaining walnuts over the salad.
  26. 26. Place the stuffed mushrooms on top of the salad.
  27. 27. Serve the dish immediately and enjoy your meal.

Nutrition per serving