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

By Jo Wilcox
  • 5 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print


  • 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


  • 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.

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