Name: Stuffed mushrooms with creamy spinach and Parma ham shards
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 6 large field mushrooms; cooking spray; 6 strips Parma ham; 2 tablespoon olive oil; 1 red onion, finely chopped; 1 clove garlic, finely chopped; 2 tablespoon pine nuts, plus extra to garnish; 120 gram bag baby spinach leaves; 150 gram cream cheese; 6 small bocconcini, torn; rocket leaves, to serve

Stuffed mushrooms with creamy spinach and Parma ham shards

Looking for a delicious gluten-free breakfast idea? This stuffed mushroom recipe sees creamy, garlicky baby spinach and crispy Parma ham shards come together to create the ultimate brekky or brunch

Stuffed mushrooms with spinach, pine nuts and Parma ham shards

Serves 6

Prep

Cook

20M

Total

25M

Ingredients

6 large field mushrooms

cooking spray

6 strips Parma ham

2 tablespoon olive oil

1 red onion, finely chopped

1 clove garlic, finely chopped

2 tablespoon pine nuts, plus extra to garnish

120 gram bag baby spinach leaves

150 gram cream cheese

6 small bocconcini, torn

rocket leaves, to serve

Method

1.Preheat oven to 190°C and line a shallow roasting dish with baking paper.

2.Remove mushroom stems to make cavities for stuffing. Lightly spray tops with oil and place, gills down, in dish.

3.Bake for 3-4 minutes until slightly soft and starting to release juices. Let cool for a few minutes.

4.Place strips of the Parma ham on a lined tray and bake in oven for 5-8 minutes until crisp.

5.Heat oil in a frying pan and sauté onion, garlic and pine nuts on medium heat until soft. Add spinach and cook for a few minutes until wilted and bright green. Remove from heat and drain off excess juice. Stir in cream cheese and season well.

6.Preheat oven grill to 200°C. Drain any juices from mushrooms and arrange on a lined baking tray, gills up. Fill centres with spinach filling and dot each mushroom with torn bocconcini.

7.Grill mushrooms for 3-4 minutes until filling is golden and bubbling. Serve with crisp Parma ham shards and rocket leaves on the side.

Jo Wilcox