Mushrooms stuffed with ham and tetilla cheese with mozzarella au gratin.

Start by removing the stems from the mushrooms. Discard the brownish-blackish part if they have it. Wash and drain well (important because they absorb a lot of water). While the mushrooms are draining, chop the half onion and the clove of garlic. Do the same with the tetilla cheese (one small square per mushroom) and with the leftover mushroom stems.

1- In a frying pan over medium heat and with a spoonful of olive oil we will cook the mushroom shells. On both sides. 2-3'. When all the mushrooms are done, we leave them on absorbent paper and with the same frying pan we will make a small sauce with the onion and the garlic. 2- When the sofrito is golden brown, add the ham cubes and the mushrooms leftover stems. 3- While everything is cooking in the pan, place a small square of tetilla cheese at the base of the mushrooms.

Finally, spoon the contents of the pan into the shells (on top of the tetilla cheese) until it overflows the edge and pour the mozzarella on top.

Bake in the oven until golden brown and enjoy! (180 degrees 15' approx)