Mushrooms stuffed with hot cheese and ham

10 min
30 min
4 people

Ermitage cheese used : From’Chaud

Discover this cheese

Share or keep
this product page


  • From’Chaud 200g of From’ Chaud
  • mushrooms of Paris 12 large mushrooms of Paris
  • ham 200g of white ham
  • shallots 2 beautiful shallots
  • chapelure 5 tablespoons of breadcrumbs
  • milk 4-5 tablespoons of milk
  • olive oil A little bit of olive oil
  • garlic 2 cloves of garlic
  • laurel 1 leaf of laurel
  • fresh thyme A little bit of fresh thyme
  • salt Salt
  • pepper Pepper


  1. Clean each mushroom by quickly running it under water and then wiping it with a clean cloth.
  2. Remove the mushrooms stalks and chop them finely. Fry them with the chopped shallots in a pan with a little olive oil. Allow to cool.
  3. Preheat the oven to 180°C (gas mark 6). Place the mushroom heads into a baking dish. Place the garlic cloves in the middle, along with the bay leaf and thyme, so that the mushrooms become fragrant. Lightly salt, drizzle with olive oil and cook for 10-15 minutes.
  4. While the mushrooms are cooking, roughly chop the ham. Mix it with the mushroom stalks and shallots.
  5. Add 3 tablespoons of breadcrumbs and 2-3 of the From’Chaud cut into pieces. Mix, add the milk, a few fresh thyme leaves, salt and pepper.
  6. Remove the mushrooms from the oven and top with the From’Chaud and ham mixture. Sprinkle with breadcrumbs, then place on a slice of From’Chaud.
  7. Drizzle olive oil on top and bake for 10-15 minutes

Gourmet tip

Serve warm with a green salad or as an canape!