Remove the stems from the mushrooms, chop finely and cook in a knob of butter with the onion. Season with salt and pepper, stir in nuts, zest and herbs, allow to cool. Mix the cooled mixture in the cream cheese and press into the mushroom cups. Wrap the mushrooms in Parma ham, place on a baking tray, drizzle with olive oil and bake for 6 to 8 minutes until Parma ham is crispy and mushrooms are cooked. Serve warm with a side salad.

Serves 2-3

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