Mi Familia's Recipe for Stuffed Mushrooms

By Liliana Moyano for Shine Latina


My dad had a friend who worked at a finca (or farm) near my house, and every now and then he'd come by with tons of beautiful vegetables. Sometimes the two of them would cook dinner and drink wine while trying to create new recipes. My sisters and I would just sit around the kitchen and ask questions about every ingredient. One night, they made some incredible stuffed mushrooms. They were so good; the kind of taste and texture combination that stays with you for the rest of your life. The recipe quickly became a family staple. So much so, that even today, I run into the famous mushrooms at all of my sisters' gatherings. My Latin friends love them and request them quite often. They can be paired with a good Malbec wine and enjoyed on a relaxed Friday night with family and friends.

"Baconize" Your Bloody Mary

Ahora, a cocinar! (Let's cook!)...
(3 servings)


9 white mushrooms, stemmed
1/3 cup shredded mozzarella
1/3 cup smoked ham (can also use prosciutto or any kind of ham)
2 garlic cloves, minced
1/4 bunch fresh parsley, coarsely chopped
2 tablespoons olive oil
Salt & pepper to taste

Wine Pairings with Your Favorite Latin Foods


Preheat oven at 350 degrees.

Rinse mushrooms well with a damp towel removing any dirt, and drizzle them with olive oil. Place them on a baking tray; sprinkle salt and pepper to taste. Place the minced garlic inside each mushroom. Fill each cap with ham, and place them in the oven for 15 minutes. Remove the tray and carefully fill each mushroom with mozzarella. Finish baking for another 7 minutes. Serve and top with fresh, coarsely chopped parsley. And, don't forget the Malbec!

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