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Mushrooms topped with cheese and ham

Ingredients 9
Servings 4


  • 45
    unsalted butter
  • 45
    olive oil
  • 20
  • 4
    large open or flat mushrooms
  • 4
    slices honey roast ham, folded in half
  • 100
    mozzarella cheese, sliced
  • 45
    chopped fresh flat leaf parsley
  • 1
    red pepper
  • aluminium foil


Melt butter and oil together in a large frying pan. Add paprika and cook for a few seconds. Add mushrooms and cook on both sides for about a minute. Oil 4 large squares of aluminium foil. Place each mushroom, grill side up, on a piece of foil. Place a slice of ham, a quarter of the mozzarella cheese and some parsley on each mushroom. Drizzle remaining oil and paprika over the top. Completely enclose foil parcels, sealing edges well to make loose parcels. Cook on a barbecue for 12 to 15 minutes, turning over once or twice. Alternatively, cook in the oven at 190 ºC for 12 minutes. Place red pepper in oven and grill until skin darkens. Place in plastic to cool then peel off skin and cut into four wedges. To serve, stack mushrooms with cheese on serving platter and layer with grilled red pepper.

Read more on: bake  |  grill


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