Clean the mushrooms, remove the stalks and finely chop the stalks.
Step 2
Heat 1 tbsp. oil in a pan and sear the mushroom heads for about 5 minutes, drain on a paper towel.
Step 3
Dice the ham and brown it in the oil in the same way. Peel and dice the onions. Wash and finely chop the parsley.
Step 4
Braise the mushroom stalks, onions and parsley in hot oil for about 4 minutes until the liquid has evaporated, then add the ham and season with pepper.
Step 5
Wash the rocket. Mix together the vinegar, salt, pepper and 1 tbsp. olive oil to make a dressing and pour over the rocket.
Step 6
Add the filling to the mushroom heads and serve each person 3 stuffed mushrooms with rocket salad.