Melting Mushrooms With Asparagus & Parma Ham

From celebrities to CEOs, actresses to athletes, Louise Parker is the A-list’s secret weapon when it comes to intelligent weight loss. Her eponymous brand, The Parker Practice, promises to transform your mind, body and eating habits, whether you’re looking to lose half a stone or quite a bit more. If you're keen to get in on the action, try this melting mushroom recipe, complete with asparagus and parma ham...

CREATED IN PARTNERSHIP WITH PARKER PRACTICE

Serves

2

Difficulty

Easy

Total Time

40 Minutes

Ingredients

4 large, flat mushrooms
8 asparagus spears
4 slices of parma ham
2 handfuls of rocket
Juice of 12 lemon
20g of parmesan
Salt and pepper, to taste
4 slices of mozzarella cheese

Method

Step 1

Preheat your oven to 200°C.

Step 2

Place the mushrooms on a baking tray and add the slices of mozzarella before placing in the oven for 20 minutes.

Step 3

With the asparagus, chop or snap off the ends, wash and dry, and place in a grill pan over a medium heat with a few sprays of fry light oil to prevent sticking. Fry until the asparagus is tender and nicely marked.

Step 4

On a plate, add your rocket with a squeeze of lemon juice. Take your mushrooms out of the oven and put these either side of the rocket before topping with the asparagus and parma ham.

Step 5

Grate a little parmesan for the perfect finishing touch and enjoy this melty, comforting, high-protein dish.

Recipe courtesy of TheParkerPractice.com

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