Clean the mushrooms, remove the stalks and finely chop the stalks.
Heat 1 tbsp. oil in a pan and sear the mushroom heads for about 5 minutes, drain on a paper towel.
Dice the ham and brown it in the oil in the same way. Peel and dice the onions. Wash and finely chop the parsley.
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.
Wash the rocket. Mix together the vinegar, salt, pepper and 1 tbsp. olive oil to make a dressing and pour over the rocket.
Add the filling to the mushroom heads and serve each person 3 stuffed mushrooms with rocket salad.
Enjoy your meal!
Energy: approx. 1457 kJ, 347 kcal
Protein: 12.7 g
Fat: 25.1 g
Carbohydrate: 16.6 g