Stuffed mushrooms à la Spanish

Ingredients for 10 servings:

• 10 large mushrooms, approx. 4 cm diameter
• 60 g ham (Serrano)
• 60 g onion(s)
• 10 g butter
• 15 g flour
• 250 ml milk
• salt and pepper
• olive oil
• 150 g cheese, grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Tapas

Clean the mushrooms and remove the stems. Cut the ham into pieces and the onions as finely as possible. Chop the mushroom stems into small pieces. Sauté everything in a little olive oil for about 5 minutes and season generously with salt and pepper. Add the butter and let it melt. Then add the flour and mix, gradually adding the milk until a béchamel sauce forms. Continue simmering for another 5 minutes over low heat, stirring to prevent the mixture from burning (season again if necessary). Stuff the mushrooms with the mixture, sprinkle with cheese, and bake in the oven at 170°C for about 20 minutes.