Serves 4

Prep Time: 25 mins


4 large mushrooms/Portobello mushrooms
2 ripe avocados
Parma ham slices
1 tbsp. lemon juice
2 tbsp. olive oil
½ tsp chili flakes
salt and pepper
1 tbsp. chopped fresh parsley
½ clove garlic
1 tbsp. chopped basil

To serve: (optional)

2 tbsp. crumbled feta cheese
1 tbsp. toasted sunflower seeds


Bake Parma ham slices on a lined baking tray till crispy. Remove mushroom stems, brush with olive oil and chopped clove of garlic and season with salt. Bake mushrooms for around 10 minutes then set aside to cool.

Mash avocados and add chopped parsley, basil, olive oil, lemon juice, salt, pepper and chili flakes.
Crumble crispy Parma ham and mix half into the avocado. Scoop avocado mixture into mushrooms and top with the rest of the crispy parma ham, crumbled feta cheese and toasted sunflower seeds.

Season to taste.