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Rinse the mushrooms with vinegar water, remove the stems and dice finely.
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Melt the butter in a saucepan and sauté the mushrooms for 4-5 minutes.
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Put the contents of the saucepan aside. Sauté the chopped stems in the same saucepan, add salt and pepper and sprinkle with nutmeg.
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Add the finely chopped ham and melt the cheese over it.
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Place into an earthenware dish or bowl made of heat-resistant glass. Put this in a preheated oven for 3-4 minutes and bake at 220°C.
