Ham-stuffed mushrooms with orange and watercress salad
Cooking time: 50 minutes
Serves: 4
Ingredients
For the ham-stuffed mushrooms:
4 large flat mushrooms
250g of honey roast ham
1 bulb of garlic, peeled and chopped
100g of breadcrumbs
1 tsp of honey
1 tbsp of chopped parsley
2 dashes of olive oil
For the orange and watercress salad:
2 oranges, cut into segments
1 bunch of watercress leaves
1 dash of olive oil
1 pinch of salt
Method
1. Preheat the oven to 190˚C/170˚C fan/gas mark 5
1. In a blender blitz the ham, garlic, parsley, breadcrumbs and honey until broken down and the mixture has been brought together
2. Split the filling into 4 equal patties and set aside
3. Using the mushrooms, remove the stalks then turn over and place on a baking tray. Drizzle with olive oil and add to the oven for 15 minutes or until soft
4. Meanwhile, carefully segment the orange, saving the juice as well, and combine both with the watercress, and lightly drizzle with olive oil and a pinch of salt, to taste and set aside
5. Once the mushrooms are ready, fill with the patties and drizzle with olive oil. Place under a hot grill, cook until the topping turns golden
7. Serve immediately on plates with the orange and watercress salad
Recipe courtesy of Great British Chefs. For more delicious recipes, visit www.greatbritishchefs.com/recipes
Serves: 4
Ingredients
For the ham-stuffed mushrooms:
4 large flat mushrooms
250g of honey roast ham
1 bulb of garlic, peeled and chopped
100g of breadcrumbs
1 tsp of honey
1 tbsp of chopped parsley
2 dashes of olive oil
For the orange and watercress salad:
2 oranges, cut into segments
1 bunch of watercress leaves
1 dash of olive oil
1 pinch of salt
Method
1. Preheat the oven to 190˚C/170˚C fan/gas mark 5
1. In a blender blitz the ham, garlic, parsley, breadcrumbs and honey until broken down and the mixture has been brought together
2. Split the filling into 4 equal patties and set aside
3. Using the mushrooms, remove the stalks then turn over and place on a baking tray. Drizzle with olive oil and add to the oven for 15 minutes or until soft
4. Meanwhile, carefully segment the orange, saving the juice as well, and combine both with the watercress, and lightly drizzle with olive oil and a pinch of salt, to taste and set aside
5. Once the mushrooms are ready, fill with the patties and drizzle with olive oil. Place under a hot grill, cook until the topping turns golden
7. Serve immediately on plates with the orange and watercress salad
Recipe courtesy of Great British Chefs. For more delicious recipes, visit www.greatbritishchefs.com/recipes