Stuffed mushrooms with orange and watercress salad

PT50M

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Ingredients

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Stuffed mushrooms

Orange and watercress salad

1
Add the ham, garlic, parsley and breadcrumbs to a blender. Pulse until the mix breaks up
2
Slowly drizzle in the honey and pulse to bring the mixture together. Transfer to a bowl and set aside
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
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
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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