1 small carrot, peeled
1 small leek, washed and trimmed
1 tbsp (15 ml) chopped parsley
1 garlic clove, peeled and chopped
grated rind of 1 lemon
4 large cap mushrooms, wiped, stalks trimmed
4 thick slices cooked ham
1 small leek, washed and trimmed
1 tbsp (15 ml) chopped parsley
1 garlic clove, peeled and chopped
grated rind of 1 lemon
4 large cap mushrooms, wiped, stalks trimmed
4 thick slices cooked ham
To serve:
Greek yogurt
method
1. Take 4 x (10 inch/25 cm) squares of greaseproof paper and cut each to form a heart.
2. Cut carrot and leek into 2 inch (5 cm) strips.
3. Mix parsley, garlic and lemon rind together and place in mushroom caps.
4. Taking one paper heart, fold in half lengthways. Place a slice of ham on the left hand side of the paper. Top with a mushroom and a few vegetables.
5. Season, dot with butter and seal to form a packet. Repeat with other hearts.
6. Cook in a moderately hot oven Mark 5 (190°C) 375°F) for 15 to 20 minutes.
7. Serve with a spoonful of Greek yogurt.
2. Cut carrot and leek into 2 inch (5 cm) strips.
3. Mix parsley, garlic and lemon rind together and place in mushroom caps.
4. Taking one paper heart, fold in half lengthways. Place a slice of ham on the left hand side of the paper. Top with a mushroom and a few vegetables.
5. Season, dot with butter and seal to form a packet. Repeat with other hearts.
6. Cook in a moderately hot oven Mark 5 (190°C) 375°F) for 15 to 20 minutes.
7. Serve with a spoonful of Greek yogurt.
serving amount
serves 4
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