Stuffed Mushrooms

1. 1

   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.

2. 2

   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.

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