Stuffed mushrooms with orange and watercress salad
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These stuffed mushrooms are elevated to the next level with a delicious ham filling and served with an orange and watercress salad which offers a fresh, acidic note to complement this homely recipe. Ham should prove a popular choice of filling for the mushrooms but feel free to improvise.
First published in 2015
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Ingredients
Metric
Imperial
Stuffed mushrooms
- 4 large flat mushrooms
- 250g of honey roast ham
- 1 bulb of garlic, peeled and chopped
- 100g of breadcrumbs
- 1 tbsp of parsley, chopped
- 1 tsp honey
- 2 dashes of olive oil
Orange and watercress salad
- 2 oranges, cut into segments
- 1 bunch of watercress leaves
- 1 dash of olive oil
- 1 pinch of salt
SAVE RECIPE
Equipment
- Blender
Method
1
Add the ham, garlic, parsley and breadcrumbs to a blender. Pulse until the mix breaks up
- 250g of honey roast ham
- 1 bulb of garlic, peeled and chopped
- 1 tbsp of parsley
- 100g of breadcrumbs, dairy-free
2
Slowly drizzle in the honey and pulse to bring the mixture together. Transfer to a bowl and set aside
- 1 tsp honey
3
Remove the stalks from the mushrooms and place, top-side down, on a baking tray. Drizzle with a little olive oil and place in an oven set to 190˚C/gas mark 5 for 15 minutes until soft
- 4 large flat mushrooms
- 1 dash of olive oil
4
Divide the mix into 4 equally-sized patties then use to fill the mushrooms. Drizzle the filled mushrooms with olive oil and place under a hot grill, cook until the topping turns golden
- 1 dash of olive oil
5
Meanwhile, segment the orange and toss with the watercress, a small dash of olive oil and a pinch of salt in a bowl - the juice from the orange will help dress the salad
- 2 oranges, cut into segments
- 1 bunch of watercress leaves
- 1 dash of olive oil
- 1 pinch of salt
6
Remove the mushrooms from the grill and serve onto plates, garnish with the orange and watercress salad and serve immediately
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