Stuffed mush­rooms with spinach, pine nuts & Parma ham shards

READY IN 25 min­utes MAKES 6 GLUTEN FREE

Taste - - Eat Champagne Brunch -

6 large field mush­rooms Cook­ing spray 6 strips Parma ham 2 Tbsp olive oil 1 red onion, finely chopped 1 clove gar­lic, finely chopped 2 Tbsp pine nuts, plus ex­tra to gar­nish 120g bag baby spinach leaves

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.

150g cream cheese 6 small boc­concini, torn Rocket leaves, to serve

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