Mushrooms Stuffed with Jamon Iberico

Ingredients

• 12 large white mushrooms, stems separated from caps 
• Juice from 1/2 lemon
• Extra-virgin olive oil
• Salr
• 5 cloves garlic, thinly sliced 
• While mushrooms are cooking, mix jamon iberico with stem mixture. Add a pinch of black pepper.
• Fresh ground pepper

How to prepare

1. Clean mushrooms using a damp paper towel. Rub with lemon juice to keep from browning. 
2. Heat 2 tablespoons of olive oil in large sauté pan on medium heat. Finely chop stems and add to pan with a pinch of salt. Cook until soft and add garlic, cooking until fragrant and stems brown. Place stems mixture in separate bowl. 
3. Add another tablespoon of oil to the pan and place mushrooms face down to cook the underside. Cook for 7-10 minutes until soft and browned. 
4. While mushrooms are cooking, mix jamon iberico with stem mixture. Add a pinch of black pepper. 
5. Flip mushrooms and fill with jamon and stem mixture, cooking until jamon is warm and fat begins to melt. Serve warm.