Cheesy Ham Stuffed Mushrooms

4 D'Orsogna Champagne Leg Ham slices, roughly chopped

4 Portobello mushroom, washed & drained

40 g Mozzarella Cheese,

40 g Spinach, washed & drained

20 g Butter, lightly softened

1 White Onion, finely diced

2 Garlic cloves, peeled & diced

Salt & Pepper to taste

Preheat your oven to 180°C. Combine the butter, onions, garlic, salt and pepper.

Spread combined butter inside each mushroom, then bake in the oven for 20 minutes.

Remove mushrooms from the oven and flip them over on the pan. Using the juices from the pan, brush each of the mushrooms and set aside a tablespoon of the juices. Place mushrooms back into the oven for another 10 minutes.

Using the juices from the mushrooms, add to a pan with the spinach and Blanche until wilted.

Remove mushrooms from the oven, add the spinach, and D'Orsogna Champagne Leg Ham to each mushroom, top with shredded mozzarella, and serve.

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Cheesy Ham Stuffed Mushrooms