Stuffed Mushrooms With Arugula

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.