Stuffed mushrooms with orange and watercress salad

servings4
50 minutes

Ingredients

Stuffed mushrooms

  • 4 large flat mushrooms
  • 250g of honey roast ham
  • 1 bulb of garlic, peeled and chopped
  • 100g of breadcrumbs
  • 1 tbsp of parsley, chopped
  • 1 tsp honey
  • 2 dashes of olive oil

Orange and watercress salad

  • 2 oranges, cut into segments
  • 1 bunch of watercress leaves
  • 1 dash of olive oil
  • 1 pinch of salt

Method

1
Add the ham, garlic, parsley and breadcrumbs to a blender. Pulse until the mix breaks up
  • 250g of honey roast ham
  • 1 bulb of garlic, peeled and chopped
  • 1 tbsp of parsley
  • 100g of breadcrumbs, dairy-free
2
Slowly drizzle in the honey and pulse to bring the mixture together. Transfer to a bowl and set aside
  • 1 tsp honey
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 large flat mushrooms
  • 1 dash of olive oil
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
  • 2 oranges, cut into segments
  • 1 bunch of watercress leaves
  • 1 dash of olive oil
  • 1 pinch of salt
6
Remove the mushrooms from the grill and serve onto plates, garnish with the orange and watercress salad and serve immediately