Champinones Rellenos (Stuffed Mushrooms)

Championes Rellenos (Stuffed Mushrooms)

Ingredients:
400g Large flat cap Mushrooms
100g Sereno cured ham (prochutto)
Parsley (2 tablespoons finely chopped)
Juice of 1/2 Lemon
3 Tablespoons Olive Oil
Ground Pepper and Salt

Method
Cut stalks off mushrooms, leaving only the heads, and clean well. Sprinkle with lemon to stop them from discolouring.

Heat oil in a frying pan and arrange mushrooms, previously seasoned, in the pan, face down. Fry gently for around 5 minutes.

Chop up the ham and parsley very finely. After 5 minutes, turn the mushrooms over and stuff them with the ham and parsley leaving some of the parsley aside for decoration. Cover the frying pan and fry over a high flame until mushrooms are golden and ham has lost some of its fat. Serve hot sprinkled with remaining parsley.