croque monsieur mushroom

Croque Monsieur Mushrooms

Makes 4 generous servings

Preparation time: 10 minutes

Cooking time: about 20 minutes on low heat


• 8 large brown mushrooms

• 8 slices smoked ham
  (we used Parma ham)



• 20ml butter

• 20ml flour

• 350ml hot milk

• 3ml salt

• pinch of white pepper

• pinch of fine nutmeg

• 125ml grated gruyère cheese


Make the béchamel sauce

      1. Melt the butter over low heat in a pot on the stove.
      2. Add the flour and whisk together for 2 minutes.
      3. Gradually add the milk, whisking continually, until the sauce thickens.
      4. Remove from the heat and add the salt, pepper, nutmeg and half the cheese. Mix.

Layer the Mushrooms

      1. Place the mushrooms on a clean work surface and tuck a slice of ham into the cavity of each one.
      2. Place 3–4 tablespoons of béchamel sauce on top and sprinkle with the remaining grated cheese.
      3. Arrange on an open grill and cook slowly, well above the coals, until the mushrooms are done and the cheese has melted.
        (As an alternative: bake for about 20 minutes in the oven at 200°C, then brown quickly under the grill right at the end.)
      4. Serve with sliced baguette and a fresh green salad.