Stuffed mushrooms with orange and watercress salad

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These stuffed mushrooms are elevated to the next level with a delicious ham filling and served with an orange and watercress salad which offers a fresh, acidic note to complement this homely recipe. Ham should prove a popular choice of filling for the mushrooms but feel free to improvise.

First published in 2015




Stuffed mushrooms

Orange and watercress salad


  • Blender


Add the ham, garlic, parsley and breadcrumbs to a blender. Pulse until the mix breaks up
Slowly drizzle in the honey and pulse to bring the mixture together. Transfer to a bowl and set aside
Remove the stalks from the mushrooms and place, top-side down, on a baking tray. Drizzle with a little olive oil and place in an oven set to 190˚C/gas mark 5 for 15 minutes until soft
Divide the mix into 4 equally-sized patties then use to fill the mushrooms. Drizzle the filled mushrooms with olive oil and place under a hot grill, cook until the topping turns golden
  • 1 dash of olive oil
Meanwhile, segment the orange and toss with the watercress, a small dash of olive oil and a pinch of salt in a bowl - the juice from the orange will help dress the salad
Remove the mushrooms from the grill and serve onto plates, garnish with the orange and watercress salad and serve immediately
First published in 2015

Luke describes his style as ‘very natural, very seasonal and free flowing’

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