3 ratings

Champinones Gratinados

Mushroom gratin with ham mayonnaise

This recipe is courtesy of Omar Allibhoy from his cookbook Spanish Made Simple

This simple recipe carries an explosion of flavor. It makes a great starter (appetizer) when you are entertaining friends or family, as you can leave it hot in the oven until you need it. I use portobello mushrooms but you can use any flat mushroom, or even large oyster types. — Omar Allibhoy



For the mushrooms

  • 4 portobello mushrooms, stalks trimmed
  • 2 sprigs fresh thyme, leaves separated
  • Olive oil
  • The green part of one scallion (spring onion), finely chopped
  • Sea salt and freshly ground black pepper

For the ham mayonnaise

  • 1 egg yolk
  • 1 garlic clove
  • A pinch of salt
  • 1 Tablespoon lemon juice or vinegar
  • 3 slices Serrano ham, roughly chopped
  • 2/3 Cups mild olive oil


For the mushrooms

Place the mushrooms on a roasting tray and sprinkle with sea salt, a bit of black pepper, the fresh thyme leaves, and a drizzle of olive oil

Place in a cold oven and set the temperature to 350 degrees F. Bake for 15 minutes.

For the ham mayonnaise

Meanwhile, for the ham mayonnaise, blend the egg yolk, garlic clove, salt, lemon juice, and ham in a food processor and then start to add the oil in a steady stream until you have a mayonnaise.

Remove the tray from the oven and sprinkle the mushrooms with the chopped spring onion.

Top with a dollop of the ham mayonnaise and return to the oven for a good 5 minutes, or until the top has nicely browned.