Stuffed Mushrooms With Arugula - cooking recipe

Ingredients
    12 medium mushrooms
    4 tbsp oil
    35 g cooked ham, diced
    2 medium onions, finely diced
    2 bunches parsley, chopped
    1 bunch rocket
    2 tbsp light balsamic vinegar
    1 tsp sugar
Preparation
    Remove the stems from the mushrooms and chop stems finely. Heat 2 tbsp oil in a large frying pan and fry the mushroom caps on both sides for 4-5 minutes, then remove and drain on a paper towel. Fry the ham for 3-4 minutes on both sides, until brown, then set aside. For the filling, saute the onion and chopped mushroom stems for 4-5 minutes, then stir in the ham and chopped parsley.
    To make vinaigrette, mix 2 tbsp oil, vinegar and sugar, and season to taste. Spoon filling into mushroom caps, season to taste and serve on a bed of arugula, drizzled with vinaigrette.

Leave a comment