Stuffed Mushrooms - cooking recipe

Ingredients

12-16 medium mushrooms
4 tblsp oil
75 g cooked ham, diced
2 medium onions, finely diced
4-5 stalks parsley, chopped
1 bunch rocket
2 tbsp light balsamic vinegar
1 tsp sugar

Preparation

Heat 2 tbsp oil in a large frying pan and saute the mushroom caps on both sides for 4-5 mins, remove and drain on paper towels. Saute the ham for 3-4 mins until brown, then set aside. For the filling, saute the onion and chopped mushroom stems for 4-5 mins then stir in the ham and chopped parsley.
Fill the mushroom caps with the filling, season and serve on a bed of arugula. Make a vinaigrette by mixing the remaining oil with the vinegar and sugar, season then drizzle over top.