Stuffed mushrooms with spinach, pine nuts & Parma ham shards
READY IN 25 minutes MAKES 6 GLUTEN FREE
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